My family, who are notoriously finicky, even enjoys this tuna casserole! The casserole’s crust is crunchy thanks to the potato chips.
Best Tuna Casserole
1 (12 ounce) package egg noodles
2 (10.5 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese, divided
2 (5 ounce) cans tuna, drained
1 cup frozen green peas
½ (4.5 ounce) can sliced mushrooms
¼ cup chopped onion
1 cup crushed potato chips
- Lightly salted water should be added to a big saucepan and quickly brought to a boil. Cook egg noodles at a boil for 7 to 9 minutes, or until they are soft to the bite but still firm.
- Pre-heat the oven to 425 degrees F while you wait (220 degrees C).
- In a sizable bowl, combine noodles, condensed soup, 1 cup of cheese, tuna, peas, mushrooms, and onion. Place in a 9×13-inch baking dish; sprinkle remaining 1 cup of cheese and crumbled potato chips on top.
- Bake for 15 to 20 minutes in a preheated oven, or until cheese is bubbling.
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