Tuna Noodle Casserole II

Tuna Noodle Casserole II

421 Reviews 9 Pics
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Chris Smith
Recipe by  Chris Smith

“This is the old tried and true, 1950's style tuna noodle casserole we remember as kids. Uses ingredients most people have on hand, especially those broken chips at the bottom of the bag that nobody wants to eat. Got to have those chips on top to be real.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
  3. Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
  4. Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
  5. Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.

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Reviews (421)

Rate This Recipe
SCIOTA
301

SCIOTA

This is a great basic tuna noodle recipe. However, I made a few changes I believe made it even better. First, I cooked the noodles a couple of minutes less than the package calls for, so after baking they will not be overdone. I added a can of mushrooms, and an additional can of soup (either mushroom or celery) to make it creamier and it set up fine. I cut the salt down to 1/2 tsp. because there is salt in the potato chips and sodium in the soup. I figure eaters can always add, but cant take away. I also added 1 1/2 c. peas to the soup mixture at the same time as the noodles, being careful not to mash. I used Mozerella cheese instead of American. And the leftovers are even better! This is a keeper.

PENDRAGON
183

PENDRAGON

Hi this is Chris and this is my recipe. We're thrilled so many people like it and add whatever items that suit your family's tastes. We use the 98% fat free soups, 2% milk, and shell macaroni because the sauce fills in the little cup shape. If we have fresh mushrooms we add a few. Couple Tbls fresh celery adds a nice texture. One son likes extra cheese so in one corner we put more there. Use the recipe as the base, add what you like, you can't go wrong.

Jen Graham
142

Jen Graham

This recipe is fantastic. I made 3 changes though. Instead of American cheese, I used 8 oz of shredded Sharp cheddar, I used reduced calorie cream of chicken instead of cream of mushroom (my husband hates mushrooms) and I cut the salt in half. To be honest, you could probably get rid of the salt entirely since tuna and cheese are both pretty salty. My boyfriend does not normally eat or enjoy "comfort food" LOVED this recipe. A++, 5 stars, a real winner!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 480 cal
  • 24%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 57.6 g
  • 19%
  • Protein
  • 25.3 g
  • 51%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 1148 mg
  • 46%

Based on a 2,000 calorie diet

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