A classic in my family, we make old fashioned tuna noodle casserole at least a few times a year. Oh, and don’t forget the crushed potato chips on top!
Growing up, tuna noodle casserole was my favorite dish. My friend’s mom, Mrs. Foster, made it as a treat for me when I’d stay for dinner. I’m guessing they ate tuna noodle casserole a lot more than they had intended.
I still vividly remember asking Mrs. Foster if she could share the recipe with my mom.
What kind of eight year old does that, anyway?
Oh, that would be me.
And this was the time before photo copies, before cell phones….I’m sounding old but I proudly carried that handwritten, penciled recipe home on a 3 x 5 index card.
My mom still has it in her recipe box. She wasn’t willing to give up the original, but she did let me make a copy so I could continue to make it for our family.
Old Fashioned Tuna Noodle Casserole
I love this comfort food classic! For one, it’s just like a casserole should be – creamy and carb loaded.
So, just in case you’re wondering, I won’t claim this to be health food. But all things, in moderation – right?
The other reason I love this (besides needing non-meat dishes for Lent every year) is that I can pull almost all the ingredients from my pantry.
In fact, I keep a can of cream of mushroom soup on hand just for this recipe.
Truly, this recipe and green bean casserole are the only times I use cream of mushroom soup.
I can’t help myself. Some things you just can’t make better.
Tuna Noodle Casserole with Potato Chips
Here’s what you need to make old fashioned tuna noodle casserole. Yes, the whole she-bang is topped with crushed potato chips. It is like the cherry on top.
- egg noodles – I like these because they’re tender and cook fast.
- canned tuna
- lower sodium cream of mushroom soup – I have also made this recipe with one can of soup instead of two
- shredded cheddar cheese
- green pepper
- crushed potato chips for the topping
The instructions couldn’t be any easier, too!
Cook the noodles, then add all the ingredients except the potato chips. Cook for 15 minutes, then add the chip topping.
Pop it back in the oven and bake for another 15 minutes.
Sadly (or is it weirdly) our eldest daughter doesn’t care for tuna noodle casserole but she does understand the importance of this casserole dish in my childhood.
In fact, this year Mrs. Foster was a high school substitute in my 16 year old daughter’s class.
Of course, Ava said, “Are you the Mrs. Foster who makes tuna noodle casserole?” So the legend of Mrs. Foster’s casserole – it lives on 😉
Other Comfort Foods You’ll Love
- 8 ounces cooked egg noodles
- 2 5 ounce cans tuna, drained
- 2 15 ounce can lower sodium cream of mushroom soup
- 10 ounces milk
- 2 cups cheddar cheese, shredded
- 2 Tbps onion, chopped
- 1/2 green pepper, chopped
- 2 cups potato chips, crushed
- Grease a 9x12 casserole pan. Set aside. Preheat oven to 375 degrees.
- In a large bowl, add warm cooked egg noodles, drained tuna, cream of mushroom soup, milk, shredded cheddar and onion and green pepper. Gently stir to combine. Pour into prepared casserole dish.
- Cook for 15 minutes. Add crushed potato chips and cook 15 minutes more, until the edges begin to bubble. Allow to sit 5-10 minutes, then serve.
We love eating this with peas!
Serving Size:1 grams
Amount Per Serving: Calories: 391Total Fat: 25gSaturated Fat: 10gUnsaturated Fat: 0gCholesterol: 55mgSodium: 395mgCarbohydrates: 28gFiber: 2gSugar: 3gProtein: 15g
Shared on Meal Plan Monday