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Classic Tuna Noodle Casserole

A close-up of a serving of creamy tuna casserole with noodles, peas, and a crispy fried onion topping.
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A creamy and comforting tuna noodle casserole, perfect for a family dinner.

Ingredients

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  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/4 cup chopped onion
  • 1/4 teaspoon black pepper
  • 2 (5 ounce) cans tuna, drained and flaked
  • 1 (10 ounce) package frozen peas, thawed
  • 1 (6 ounce) package egg noodles, cooked and drained
  • 1 cup crushed potato chips

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix together the condensed cream of mushroom soup, milk, chopped onion, and black pepper.
  3. Stir in the drained tuna and thawed peas.
  4. Add the cooked and drained egg noodles to the mixture and stir to combine.
  5. Pour the mixture into a 9×13 inch baking dish.
  6. Sprinkle the crushed potato chips evenly over the top.
  7. Bake for 25 to 30 minutes, or until bubbly and lightly browned.

Notes

  • For a richer flavor, you can add a tablespoon of Worcestershire sauce to the soup mixture.
  • If you don’t have potato chips, you can use breadcrumbs or crushed crackers for the topping.
  • This casserole can be assembled ahead of time and refrigerated. Add a few extra minutes to the baking time if baking from cold.

Nutrition

Find it online: https://mdlatdmm.com/tuna-casserole-recipe/