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Fern's Tuna Casserole

4

55 min

Fern's Tuna Casserole

Fern's Tuna Casserole Photo 1

Time

55 min

Serving

4 persons

Calories

334

Rating

4.00★ (38)

Cuisine

Author: Victoria Buriak
Nothing fancy here, but really great comfort food from my husband's Grandma. Good old tuna casserole with potato chips on top.

Ingredients

  • egg noodles: 0.5 pack (8 ounce pack)
  • condensed cream of mushroom soup: 1 can (10.75 ounce can)
  • whole milk: 0.75 cup
  • tuna: 1 can (5 ounce can)
  • slices processed cheese food (such as Velveeta®): 2 piece
  • potato chips: 0.5 cup (or as needed, crushed)

Metric Conversion

Stages of cooking

Fern's Tuna Casserole Photo 21
Fern's Tuna Casserole Photo 32
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Fern's Tuna Casserole Photo 54
  1. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
    Fern's Tuna Casserole Photo 2
  2. Preheat oven to 350 degrees F (175 degrees C).
    Fern's Tuna Casserole Photo 3
  3. Combine mushroom soup, milk, and tuna in a saucepan over medium heat; cook until well blended and warmed through, about 5 minutes. Pour mixture into a 9x13-inch baking dish; add noodles and mix well. Top noodles with cheese food and sprinkle potato chips over cheese.
    Fern's Tuna Casserole Photo 4
  4. Bake in the preheated oven until casserole is bubbling, 30 to 45 minutes.
    Fern's Tuna Casserole Photo 5

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