This tuna casserole is one of the tastiest things ever, I know it sounds crazy. A feast of comfort food! Grandma has never previously recorded this recipe in writing. When she prepares this, she doesn’t use any measurements, but every step must be savored.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 12 ounces egg noodles
- 1 (5 ounce) can tuna, drained and flaked, or more to taste
- ½ cup sour cream
- ½ cup milk, divided
- 1 (1 ounce) package dry onion soup mix (such as Lipton®)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder, or to taste
- ⅛ teaspoon seasoned salt (such as LAWRY’S®), or more to taste
- salt and ground black pepper to taste
- 2 tablespoons butter, cut into small pieces, divided
- 8 ounces ridged potato chips (such as Ruffles®)
- 2 cups shredded mozzarella cheese (Optional)
Instructions
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Mix cooked noodles with tuna, sour cream, 1/4 cup milk, onion soup mix, Worcestershire sauce, garlic powder, seasoned salt, salt, and pepper. Taste and adjust seasonings as desired.
- Lay 1/2 of the butter across the bottom of a 2-quart, microwave-safe casserole dish. Crush potato chips, then sprinkle 1/4 of the crushed chips over the bottom and press to flatten.
- Spread the tuna-noodle mixture in a single layer over the crushed chips. Layer with 1/2 of the mozzarella, 2/3 of the remaining chips, followed by the remaining butter, chips, milk, and mozzarella.
- Microwave on high until casserole is hot and cheese is melted, about 10 minutes.
- A reduced amount of garlic salt can be used in place of garlic powder, if preferred.
- You can cook this in the oven instead of the microwave. Cook at 350 degrees F (175 degrees C) until chips are golden brown, 35 to 45 minutes.
Reviews
This has potential but is way too dry. The milk and sour cream are not creamy enough and the amounts of each are too small for 12 oz. of egg noodles. I did like the flavor-it was a nice change from the traditional tuna noodle casserole made with with cream of mushroom soup. I’m going to try it again, but I’ll make a bechamel sauce with 2 cups of milk, 4 tablespoons of butter and 3 tablespoons of flour. Then I’ll add in the onion soup, sour cream and seasonings. I did add frozen peas this time and baked it in a 350 oven for 25 minutes.
I would add a can of Cream of Mushroom soup next time to make it creamier.