Quick Tuna Casserole

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    Quick Tuna Casserole

    Quick Tuna Casserole

    (31)
    35min


    32 people made this

    This is a family favourite, a tuna bake that uses potato chips instead of pasta. Very easy to make.

    Ingredients
    Serves: 4 

    • 2 cups crushed potato chips, divided
    • 2 (185g) tins tuna, drained
    • 400g peas
    • 1 tin condensed cream of mushroom soup
    • 6 slices processed cheese

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Lightly grease a 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 and Ratings
    Global Ratings:
    (31)

    Reviews in English (31)

    by
    31

    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.  -  02 Nov 2004  (Review from Allrecipes USA and Canada)

    by
    21

    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!!  -  18 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    16

    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.  -  07 Mar 2003  (Review from Allrecipes USA and Canada)

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