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A fun spin on the classic Tuna Noodle Casserole that is full of tuna, peas, mushrooms, and topped with crunchy potato chips. This dish is easy to whip up and gets rave reviews every time. But there is a fun twist- crushed potato chips are added and it makes the dish crunchy and so delicious.
I love making casseroles because they are quick, easy, and usually contain pantry staples. You are going to love this spin on a classic recipe. The chips really do add a lot of flavor and fun.
Tuna noodle casserole is an old school recipe that brings back all the memories. I love that you can make it ahead on a busy weeknight and it is totally kid friendly. Try serving it with a side salad as a refreshing side.
Table of Contents
Why You’ll Love This Recipe
- This is a comfort food classic combining the nostalgic flavors of tuna casserole with a crispy, cheesy topping
- You can easily swap out vegetables or cheeses to suit your taste, ensuring the recipe is customizable and versatile.
- Despite the rich flavors, this dish is straightforward to prepare, with clear instructions and common ingredients.
- The creamy, savory casserole topped with a crunchy potato chip crust is sure to be a hit with family and friends at any gathering.
Recipe Ingredients
- Cheese – I like to use Monterey Jack and sharp cheddar cheese
- Potato Chip – I use just plain salted potato chips
- Sandwich bread – I use white bread but you could use any kind
- Butter – I prefer unsalted for this recipe
- Tuna – I use canned solid white tuna in water
- Vegetables – I use white mushrooms, onion, red bell pepper, and frozen peas
- Vegetable oil
- Lemon juice
- Flour – All-purpose
- Egg noodles – I like to use wide egg noodles
- Half-and-half
- Chicken broth
- Spices – Salt and pepper
See the recipe card below for full information on ingredients and quantities
How to Make Tuna Noodle Casserole
Step 1. Preheat oven to 425℉. Mix cheese, crushed chips, bread, and butter. Set aside. Combine oil, lemon juice, salt, and pepper with drained tuna.
Step 3. Melt butter, whisk in flour, then gradually add half-and-half and chicken broth until thick. Add remaining cheese.
Step 2. Boil and drain noodles. In the same pot, cook mushrooms, then add and cook onion and bell pepper. Mix with tuna.
Step 4. Mix pasta, tuna mixture, peas, and sauce. Transfer to a baking dish, top with chip mixture, and bake for 12-14 minutes. Let cool before serving.
Recipe FAQs
If you aren’t a huge fan of tuna, you can add canned chicken instead, it’s delicious with both!
To make it gluten-free, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that the potato chips and bread used for the topping are gluten-free.
If you prefer a different topping, try using breadcrumbs, crushed crackers, or panko for a similar crunchy texture.
Yes, you can use any pasta shape you like. Penne, fusilli, or even elbow macaroni can be good alternatives to wide egg noodles.
Absolutely! If using fresh tuna, cook it thoroughly first, then flake it into the casserole mixture.
Expert Tips
- Dry tuna thoroughly by pressing the tuna dry with paper towels ensures your casserole isn’t watery and maintains a good texture.
- Cooking the noodles al dente prevents them from becoming mushy when baked, maintaining a nice, firm bite.
- Chop vegetables finely and evenly so they cook uniformly and blend well into the casserole.
- For an extra crispy topping, pulse the potato chips and bread mixture in the food processor until coarsely ground, ensuring an even, crunchy layer.
How to Serve and Store Tuna Noodle Casserole
This really could be an all-in-one meal because it contains your protein, carbs, and vegetables. But a light green salad with a tangy vinaigrette such as arugula, apple, or beet salad complements the richness of the casserole. Serve with warm garlic bread or rolls to mop up any extra sauce. Simple steamed vegetables like broccoli or green beans add a fresh and healthy side.
To store, allow the casserole to cool completely, then cover it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days. This casserole is a great one to make in advance and freeze for later. Assemble the casserole but don’t put the chips on top or bake. It freezes great when stored in an airtight container. When you are ready to eat the casserole, put it in the fridge overnight to thaw and it will be ready to put in the oven at dinner time. Add the topping before baking.
More Pasta Dishes to Consider
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Tuna Noodle Casserole
Ingredients
- 1 cup Monterey Jack cheese
- 1 cup sharp cheddar cheese
- 2 cups potato chips, crushed
- 2 slices white sandwich bread, torn into 1-inch pieces
- 6 tablespoons unsalted butter
- salt
- pepper
- 3 6 oz cans solid white tuna in water
- 2 tablespoons vegetable oil
- 2 teaspoons lemon juice
- 12 ounces wide egg noodles
- 10 ounces white mushrooms, trimmed and sliced ¼-inch thick
- 1 onion, chopped fine
- 1 red bell pepper, chopped fine
- 3 tablespoons all-purpose flour
- 3 ½ cups half-and-half
- 1 ½ cups chicken broth
- 1 ½ cups frozen peas
Instructions
- Adjust oven rack to middle position and preheat oven to 425℉.
- Mix together cheeses in a small bowl. In a food processor, pulse potato chips, bread, ¼ cup of the cheese mixture, 2 tablespoons butter, ¼ teaspoon salt, and ¼ teaspoon pepper until coarsely ground (about 8 pulses). Set aside.
- Place tuna in a mesh strainer and press dry with paper towels. Transfer to a large bowl. In a small bowl, microwave oil, lemon juice, ½ teaspoon salt, and ½ teaspoon pepper for 30 seconds. Stir oil mixture into tuna and let sit for 10 minutes.
- Bring 4 quarts of water to boil in a Dutch oven. Add pasta and 1 tablespoon salt. Cook until noodles are al dente. Drain pasta and rinse under cold water. Drain again and set noodles aside.
- Dry the empty Dutch oven. Add 1 tablespoon butter and melt over medium-high heat. Add ¼ teaspoon salt and mushrooms. Cook 6-8 minutes until liquid evaporates and mushrooms are browned. Transfer mushrooms into the bowl with the tuna.
- Add 1 tablespoon butter, onion, and bell pepper to Dutch oven and cook for 5 to 7 minutes until softened. Transfer onion and bell pepper to the bowl with the tuna and mushrooms.
- Add remaining 2 tablespoons of butter to the dutch oven and melt over medium heat. Add flour and whisk constantly for about 1 minute, until golden brown. Slowly whisk in half-and-half and chicken broth. Bring to boil. Reduce heat to medium-low and simmer for 5 to 7 minutes, until slightly thickened.
- Remove Dutch oven from heat. Whisk in remaining cheese mixture until smooth. Stir in pasta, tuna mixture, peas, ½ teaspoon salt, and ½ teaspoon pepper. Transfer mixture into a 9 inch by 13 inch pan. Top with bread-crumb mixture.
- Bake for 12 to 14 minutes, until golden brown. Let the casserole cool for 10 minutes. Serve hot.
Notes
- There’s some flexibility with this recipe. If you’d like to use a different vegetable or swap out what cheese you are using, feel free to do so.
- Dry tuna thoroughly by pressing the tuna dry with paper towels ensures your casserole isn’t watery and maintains a good texture.
- Chop vegetables finely and evenly so they cook uniformly and blend well into the casserole.
- For an extra crispy topping, pulse the potato chips and bread mixture in the food processor until coarsely ground, ensuring an even, crunchy layer.
- Cooking the noodles al dente prevents them from becoming mushy when baked, maintaining a nice, firm bite.
