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Tuna Casserole I

Tuna Casserole I

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
CARMENMJ

CARMENMJ

My father made this when I was small, and it was always a family favorite.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1700 mg
  • 68%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  2. Spread 1 cup crushed potato chips evenly on bottom of casserole dish. Next, layer 1 can of tuna, half of the peas, and half of the soup. Place slices of cheese on top of this. Repeat layering with tuna, peas and soup. Finish with a layer of chips, and top with slices of cheese.
  3. Bake in preheated oven for 20 to 25 minutes, or until bubbly and golden brown.
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Reviews

PUCKIE25
29

PUCKIE25

11/2/2004

This recipe has been a favorite of my family for a long time. We use the same ingrediants, minus the cheese but put it together differently. I use frozen peas, not canned which you can pre-cook for 5 minutes before use or just toss in frozen. I mix the mushroom soup, tuna and 3/4 of the crushed chips together and put in the casserole dish. I use the remaining 1/4 bag of chips on the top, and bake, covered for 20 minutes until heated. Just like how my sisters and I would fight, my kids fight over this dinner and always want seconds.

Mindy
21

Mindy

2/18/2006

I used most of the ingredients given..the tuna, soup, potato chips,cheese..but added a few of my own as well...wide egg noodles, frozen veggie blend, mozzerella cheese. I also sprinkled real bacon bits on top of each serving. Delish!!

Mama Pepper
15

Mama Pepper

7/13/2003

My husband was longing for a recipe similar to this that his mother used to make. This had a few additions that I think made it even better. When I made it I added 1/2 soup can of milk and blended it with the soup. To this I added a 4 oz. can of drained, sliced mushrooms. It did need a bit more zip, so next time I think I will add some paprika to the soup mixture.

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