A time-consuming dish is simply not an option on those busy nights, so make this creamy classic instead.
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (12 ounce) package egg noodles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup evaporated milk
- 1 (5 ounce) can tuna, drained
- 3 cups shredded American cheese
- ⅓ cup chopped onion
- ½ cup crushed potato chips
- 1 pinch paprika
Instructions
- In a large pot with boiling salted water cook egg noodles until al dente. Drain.
- In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
- Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.
Nutrition Facts
| Calories | 683 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 18 g |
| Sodium | 1543 mg |
| Sugars | 5 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved it and it was so easy to make. (Which I love )
No changes But as disappointed Zestychef may have been my sister NEEDS to be on a bland diet for health reasons and she wanted more than broth so this was Just Right!
I topped it with green olives.. Manzanilla stuffed Spanish olives and a fair amount of grated sharp cheddar with a sprinkle of cayenne and paprika ..No potato chips!
Really bland. I did omit onions and change the cheese type, but i still wish I’d used more tuna or add peas or something. Pepper might help too. Also, and I can’t believe I’m saying this, but it’s really too much cheese for the amount of pasta and tuna. Would NOT recommend.
This was very delicious, the only things I changed was I added 2 cans of mushroom soup, no milk. I used bow tie pasta about 4 cups uncooked. Worked out to 6 cups cooked pasta. 1 cup cheddar cheese, 1 cup mozza. Mixed it all together, fit perfectly in a 9 x 11 casserole dish. Sprinkled with 2 cups crushed ripple chips, sprinkled with paprika and parsley flakes.
Simple recipe and very tasty. I use 2 cups of cheese rather than 3. I use two 6 oz cans of tuna. I also add 1 cup of frozen peas. I leave the remainder of the recipe the same and it comes out great every time.
Good classic comfort food. First time I can remember using so much cheese stirred into the mix rather than just on top, but really didn’t notice it. My tweak is to double the tuna and add lots more vegetables; small broccoli florets, diced carrots, asparagus chunks, etc. all blanched first then mixed in before topping with chips and cooking.
I changed it up a bit to add celery, onion, American cheddar cheese and substituted cream of celery for cream of mushroom soup. I think I would cook the celery and onion before combing it because they were a little on the crunchy side. Otherwise, very good base recipe.
Will make again. Will try to make a few changes. Add more tuna and possibly some cream or milk
turned out great, will make again.
First time making (and eating!) tuna casserole! I followed the recipe nearly to the letter with the exception of using macaroni instead of egg noodles, only a cup and a half of cheddar cheese (because that’s all I had) and adding a half cup or so of frozen peas (for added color mostly). It turned out fabulous and will be definitely making again and again! Wonderful too was that my husband loved it as well, and together we ate more than half the pan!! ?????? I wasn’t sure I would enjoy warm tuna and that’s the reason I’ve never made or tried a tuna casserole, but I was dead wrong! I encourage anyone who feels the same, to try this recipe. It’s quick, easy and economical. A triple win in my books!!
Excellent and quick! You have to watch it in the oven to save the chips from burning on top. I dotted mine with butter, skipped the paprika , added lots of pepper and added frozen peas.
Quick, easy & cheap
My sons just complimented me on this dish. Very inexpensive to make. Easy as pie to make and delicious to boot! Thank you for sharing. And by the way…made recipe as stated. YUM!
This casserole was really good. Made it exactly as the recipe called for. Might double the tuna next time.
No tuna for us…allergic so I used canned chicken. Also used spiral noodles and garlic mushroom soup. Fried the onion w celery and brown mushrooms. Added half and half cream to the soup (about a can full) and warmed the peas in micro. Topped with rest of cheese and then fried fried onions from Costco. Delicious!
Agree that this is a good base recipe, but I add Worcestershire sauce, salt and fresh ground pepper to bring out the flavour. Otherwise, it’s way too bland.
I didn’t follow the recipe exactly just because I didn’t have evaporated milk so I used regular milk but other than that it was the same. I tried this recipe because my husband, first of all is not a big fan of tuna casserole, but because the tuna fish casserole I use to make is dry. This is not dry. It is very good and I like the potato chips on it. It gives it that layer of crunch. Very good. You can easily add peas or what ever left over vegetables you want and I’m sure it would be great. My kids liked it.
I made this but did use the entire can of my little, mixed up cheeses with colby jack, sharp cheddar, and bit of white Americans. Also sautéed onions, celery, and button mushrooms. Seasoned with dill weed and paprika, topped with tomatoes and homemade bacon bits and Italian bread crumbs. Used what I had as so many did, and also recognized it needed more seasoning to counter for strong tuna taste. Overall great base and apologies for rating after changing .
Nice basic recipe. It was really simple and easy to put together. Added mushrooms, peas and french fried onions because that’s what we like.
Great recipe! I omitted the chips and used a whole can of evaporated milk instead of half. Used sharp cheddar as well and doubled the tuna.This dish melted in my mouth. Yummy yum yum!