Tuna Casserole

Servings: servings (12 cups total)

Calories: 293cal

Preheat oven to 400F.
Cook egg noodles according to package instructions. Drain and set aside.
12 ounces egg noodles
Combine cream of mushroom and cream of chicken soups, broth, garlic salt, onion powder, and black pepper, whisking until smooth.
10.5 ounce cream of mushroom soup, 10.5 ounce cream of chicken soup, 1 cup chicken broth, 3/4 teaspoon garlic salt, 3/4 teaspoon onion powder, 1/2 teaspoon black pepper
To a large bowl, combine the tuna, cheese, peas, and carrots. Stir in the soup mixture and cooked noodles. Stir to coat well. Pour into a greased 9x13 casserole dish.
10 ounces tuna in water, 2 cups shredded cheddar cheese, 1.5 cups frozen peas and carrots
Sprinkle crushed potato chips over the noodle mixture.
1 cup crushed potato chips
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until top is golden brown.

5 from 12 votes

Canned, frozen, or fresh veggies to your liking can be added. This recipe uses frozen peas and carrots. Diced onion or corn is always a welcome addition!
The “sauce” of the dish is made with cream of mushroom and cream of chicken soup (the condensed kind); however, you can use cream of celery or a combo of your favorite condensed soup flavors. You will also need chicken broth.
We are using crushed potato chips here, such as Lays or Ruffles. You can swap the chips out for Ritz crackers, panko breadcrumbs, canned fried onions, or flavored panko breadcrumbs (like Italian seasoned).

Course: Dinner

Cuisine: American

Prep Time15

Cook Time40

Total Time55