Tried and True Tuna Noodle Casserole

Tried and True Tuna Noodle Casserole


569 people made this

The classic 1950s style tuna noodle casserole with potato chips on top. Got to have the chips on top to be authentic!

Chris Smith

Serves: 8 

  • 450g uncooked pasta shells
  • 2 (185g) tins tuna, drained
  • 1 (300g) tin condensed cream of mushroom soup
  • 1 (300g) tin condensed cream of celery soup
  • 1 1/4 cups (285ml) milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon crushed garlic
  • 4 slices processed cheese
  • 1 1/2 cups crushed potato chips

Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

  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 180 degrees C. Spray a 2 1/2 litre 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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