Tried and True Tuna Noodle Casserole

    (589)
    1 hour

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


    569 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (589)

    Reviews in English (443)

    by
    319

    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.  -  16 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    204

    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.  -  08 Nov 2002  (Review from Allrecipes USA and Canada)

    by
    149

    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!  -  07 Sep 2002  (Review from Allrecipes USA and Canada)

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