Mom’s Tuna Casserole with chips is one of those classic dishes that was on every dinner table across the country back in the day, including ours. This fast meal graced our table most often during Lent (made with cream of mushroom soup instead of cream of chicken), but we begged Mom to make it at least monthly.
Tuna Casserole with potato chips was a staple in our house growing up, and both Barbara and I remember always liking it. However, Barbara was a little hesitant about making it for her girls because she didn’t think it would be something they like.
Well on a Friday during Lent, our Mom just happened to be over while Barbara was preparing dinner so she decided to give this easy casserole a try. Mom’s version of classic tuna casserole is a old-fashioned version containing peas and crushed potato chips on top.
Boy oh boy, is Barbara glad she gave it another shot. It might not be fancy but both girls had two helpings! So Mom for the win.
Simple Ingredients for the Win
We keep the pantry staples needed for this casserole recipe on hand all the time. What’s it take? Cream of Chicken Soup, milk, canned tuna, frozen peas, salt, egg noodles, and potato chips. These are old-fashioned ingredients but we almost always have them on hand. We love the fact that we can use up all those leftover crushed potato chips as the perfect crunchy topping on this casserole.
During Lent, we change up the cream of chicken soup for cream of mushroom or celery…actually we do this whenever we don’t have cream of chicken on hand. Our mom always used cream of celery for almost any recipe that called for a can of cream soup!
Notes about Mom’s Tuna Casserole with Chips
A couple of tips from Barbara when making this tuna casserole from scratch.
- Par-cook the noodles so they are just slightly under-done. They will finish cooking in the oven once mixed into the rest of the ingredients.
- Barbara likes the big chunks of the chunk light tuna; however, you can use any kind of canned tuna. You might even be able to trick those kiddos who think they don’t like tuna into believing it’s chicken, just saying.
- We have a deep 1-quart dish that we use for this, but go ahead and use a larger casserole dish. The casserole will just be thinner and may heat through a bit quicker than 30 minutes.
- Megan’s husband LOVES cheese so sometimes she’ll add a cup of shredded cheese to the dish or sprinkle it on top with the chips…or both.
- Check out our Amazon storefront for our favorite pantry essentials, like canned tuna and cream soups.
How To Make This Classic Tuna Casserole with Potato Chips
Full recipe for classic tuna casserole can be found at the bottom of this post.
- Parboil egg noodles for about 6 minutes; drain.
- Spray a 1-quart cooking dish with nonstick cooking spray.
- Mix together cream of chicken soup, milk, tuna, peas, salt and drained noodles.
- Pour in the casserole dish and top with crushed potato chips.
- Cook in a 350 degree F oven for 30 minutes.
Our Favorite Recipes from Mom
Our mom is a great cook and baker. While she worked full-time as a high school English and Latin teacher, we almost always had a home-cooked meal for supper (our evening meal) and on Saturday for lunch. In the summer, she always cooked a large lunch for us, our dad and our uncle – both farmers – who came home to eat each day. We’ve shared many of her recipes on the blog. Here are some of our all-time favorites:
Mom's Tuna Casserole with potato chips is one of those classic dishes that was on every dinner table across the country back in the day, including ours.
- 10.5 oz. can Cream of Chicken soup
- 1/3 cup milk
- 2 5 oz. cans, chunk light tuna, drained and flaked
- 1 cup peas frozen
- 1/2 teaspoon salt
- 2 cups egg noodles par-cooked and drained
- 1 cup potato chips crumbled
Bring a pot of water to boil, and cook egg noodles for about 6 minutes. Drain. These will finish cooking in the oven.
Spray a 1-quart casserole dish with cooking spray.
Mix together soup, milk, tuna, peas, salt, and drained noodles.
Pour into casserole dish and top with potato chips.
Cook in a 350 degree F oven for 30 minutes.
- First, par-cook the noodles so they are just slightly under-done. They will finish cooking in the oven once mixed into the rest of the ingredients.
- You could use another type of tuna, but Barbara likes the big chunks of the chunk light tuna. You might even be able to trick those kiddos who think they don't like tuna into believing it's chicken, just saying.
- Looking for other Lent-friendly recipes? Try our Salmon Casserole, Tuna Salad Coneys, Low-Carb Salmon Patties or Easy Baked Tilapia.
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