This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust. Try serving with a side of roasted Brussels sprouts.
Ingredients
- egg noodles: 1 pack (12 ounce pack)
- condensed cream of mushroom soup: 2 cans (10.5 ounce cans)
- cheddar cheese: 2 cups (divided, shredded)
- tuna: 2 cans (5 ounce cans, drained)
- frozen green peas: 1 cup
- mushrooms: 0.5 can (4.5 ounce can, sliced)
- onion: 0.25 cup (chopped)
- potato chips: 1 cup (crushed)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
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Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
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Mix noodles, condensed soup, 1 cup cheese, tuna, peas, mushrooms, and onion in a large bowl until well combined. Dotdash Meredith Food Studios
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Transfer the mixture into a 9x13-inch baking dish. Dotdash Meredith Food Studios
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Top the mixture with crushed potato chip and remaining 1 cup of cheese. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
