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, but we begged Mom to make it at least monthly.
This 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.
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.
It’s safe to say that we will keep the pantry staples needed for this 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. We love the fact that we can use up all those leftover crushed potato chips as the perfect crunchy topping on this casserole.
Mom’s Tuna Casserole with Chips
A couple of tips from Barbara when making this casserole.
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.
How To Make This Classic Tuna Casserole with Potato Chips
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.
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Mom's Tuna Casserole topped with crumbled 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.
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