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Fern's Tuna Casserole

Fern's Tuna Casserole

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
dgjert

dgjert

Nothing fancy here, but really great comfort food from my husband's Grandma. Good old tuna casserole with potato chips on top.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 765 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Combine mushroom soup, milk, and tuna in a saucepan over medium heat; cook until well blended and warmed through, about 5 minutes. Pour mixture into a 9x13-inch baking dish; add noodles and mix well. Top noodles with cheese food and sprinkle potato chips over cheese.
  4. Bake in the preheated oven until casserole is bubbling, 30 to 45 minutes.
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Reviews

John R Douglas
7

John R Douglas

12/2/2013

It was great, thanks for giving me a place to start! I did make some modifications: * Whole Wheat Rotini instead of egg noodles * 2 cans of tuna * Chopped onion * Chopped garlic * Shredded cheddar cheese (just kept going til I had a nice, thick layer) * Bread crumbs instead of crisps * Fish Marsala spice mix Served with a side of broccoli and Carlsberg Elephant beer. My first Tuna Casserole!

Stardust0416
2

Stardust0416

5/11/2014

This is a great base recipe. I skip the milk and potato chips. Not necessary. I use shredded mild cheddar to top with instead of velveeta. I add thawed frozen peas into the mix and voila!! Just like Mom used to make.

Kim
2

Kim

12/17/2013

This was so easy and good. My husband loved it too. I didn't have Cream of Mushroom soup so I substituted a can of New England Clam Chowder. For the topping I used shredded cheddar and crushed Sea Salt & Pepper chips. Yum!

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