Homemade Tuna Noodle Casserole
Tuna Noodle Casserole is one of those classic pasta dishes that is just comfort in a bowl. It’s a dish that many of us grew up having for dinner, that’s not only an easy dish to make, but it’s also a hearty dish that’s even better the next day for lunch. If you are looking for an easy weeknight dinner recipe, this recipe is definitely one to bookmark. What really sets off this Tuna Casserole recipe though is the crushed potato chips on top!
I think one of the reasons that the Tuna Noodle Casserole is a such a classic and timeless casserole dish is because it's so easy to make and so versatile. Plus, it's budget-friendly and you can make it larger simply by doubling the recipe.
You probably already have everything you need in the fridge/freezer and pantry to make this comforting casserole. All you need are egg noodles, tuna, milk (either 2% or whole), cheese, potato chips, frozen peas, and onion. You can also customize these by omitting the peas and onion if you prefer.
Another reason this is such a great dish to make is because you can make a double batch and freeze one container for another time. That way when you are craving this delicious casserole, just remove it from the freezer, pop it in the fridge overnight to thaw, then bake as directed.
When serving Tuna Noodle Casserole to your family, a nice side salad full of lettuce, cheese, tomatoes, and croutons is a lovely choice. Another great idea is also a nice crusty bread or croissants.
Homemade Tuna Noodle Casserole
- 12 oz. wide egg noodles
- 1 10.5 oz. can condensed cream of mushroom soup
- 1/2 cup 2% milk
- 2 5 oz. cans solid white albacore tuna drained
- 1/2 cup frozen peas DO NOT THAW BEFORE USING
- 1/2 cup yellow onion diced (optional)
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 cup potato chips roughly crushed
- Preheat the oven to 350 degrees.
- Lightly spray an 8 x 8 baking dish. If you have doubled the recipe, spray a 9 x 13’baking dish, set aside.
- If you are adding onion to the dish, dice the onions and lightly sauté them in a non-stick pan with a little bit of olive oil or butter until they are translucent and then set aside.
- Salt the water and bring it to a boil in a large pot. Prepare the noodles according to the directions on the bag or the box. BUT make sure to cook just until they are al dente (NO LONGER). Then drain. DO NOT RINSE.
- While the pasta is cooking, in a large bowl, add in the milk, and cream of mushroom soup and combine together thoroughly. Add in the cooked egg noodles, the drained albacore tuna, the onions, and the frozen peas and the salt and pepper. Stir all of the ingredients together and make sure the noodles are completely coated.
- Pour the mixture into the prepared dish. Sprinkle the cheese all over the top of the casserole then sprinkle on the potato chips.
- Place the dish into the oven and bake for 20 to 25 minutes or until the casserole is bubbly and hot inside. Turn the oven to broil (low) and let the top become golden brown.
- Remove from the oven and let it cool briefly before serving.
- Make sure to salt the water when making the pasta. Add one tablespoon of salt per lb of pasta. Only use kosher or sea salt.
- When boiling the pasta, only cook the pasta to al dente.
- Do NOT thaw the frozen peas. They will hold up better when you don't thaw them when baking them in a casserole.