Classic Tuna Noodle Casserole Recipe for Comforting Dinners

You only need six simple ingredients to make this Old-Fashioned Tuna Noodle Casserole topped with crushed potato chips. It’s a quick, comforting meal that’s creamy, crunchy, and easy to prepare.

This recipe is adapted from a classic 1970s church cookbook and delivers a nostalgic, homestyle dinner. The creamy base, tender noodles, and flaky tuna are finished with crushed potato chips for a crunchy topping that transforms this humble casserole into a family favorite.

Tips for a delicious casserole

• The crushed potato chips are the star—serve right away for the best crunch. Try jalapeño chips if you want a spicy kick.
• Use any short pasta you have on hand. Medium egg noodles are traditional, but penne, fusilli, or shells work well.
• You can prepare this casserole ahead of time. See the recipe notes below for make-ahead and freezing instructions.

Ingredients

• 8 oz medium egg noodles (or a similar small pasta)
• 2 teaspoons salt (for the pasta water)
• 2 (5 oz) cans tuna, drained
• 1 can cream of mushroom soup (substitute cream of chicken or celery if preferred)
• 1 cup milk
• 1 cup crushed potato chips (ridged or regular)

How to make Old-Fashioned Tuna Noodle Casserole with Potato Chips

Preheat your oven to 350°F.

Bring a large pot of water to a boil and add the salt. Cook the egg noodles according to package directions until tender, then drain.

In a bowl, whisk together the cream of mushroom soup and milk until smooth. Spread the drained noodles into a greased 13×9-inch casserole dish, scatter the drained tuna over the noodles, and pour the soup-and-milk mixture evenly on top.

Place the potato chips in a plastic bag and crush them with your hands, a rolling pin, or a meat mallet. Scatter the crushed chips over the casserole and bake for 20–30 minutes, or until the chips begin to turn light brown and the casserole is heated through. Serve immediately while the chips are still crisp.

Ways to vary this casserole

Add or swap any of the following to customize the dish:

• 1 cup defrosted frozen peas
• 1 cup sautéed mushrooms or one small drained can of mushrooms
• 1 small jar drained pimentos
• 1 cup defrosted frozen corn or one small drained can of corn
• 1 cup defrosted frozen green beans or one small drained can of green beans
• Use fusilli, penne, or another small pasta instead of egg noodles
• Substitute cream of chicken or cream of celery for cream of mushroom
• Sprinkle 1 cup shredded cheddar over the casserole before adding the crushed chips
• Replace tuna with 1–2 cups chopped cooked chicken breast
• Swap the potato chips for french fried onions—add them during the last 5 minutes of baking so they stay crisp

Recipe

Old-Fashioned Tuna Noodle Casserole with Potato Chips

A classic, six-ingredient casserole with a crunchy potato chip topping.

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Servings: 6

Calories: 327 kcal (approx.)

Ingredients

• 8 oz medium egg noodles
• 2 teaspoons salt
• 2 (5 oz) cans tuna, drained
• 1 can cream of mushroom soup
• 1 cup milk
• 1 cup crushed potato chips

Instructions

• Preheat oven to 350°F.
• Bring a pot of water to a boil, add salt, and cook the noodles according to package directions. Drain.
• Pour the cooked noodles into a greased 13×9-inch casserole dish.
• Whisk together the cream of mushroom soup and milk, then pour over the noodles.
• Top with the drained tuna and the crushed potato chips.
• Bake 25–30 minutes, or until the chips are turning golden. Serve immediately for best crunch.

Notes

Like spice? Use jalapeño potato chips for the topping.

Add vegetables by stirring in 1 cup frozen peas, corn, or green beans (thawed), or a small jar of drained pimentos before baking.

Substitute 1–2 cups cooked chopped chicken breast for the tuna if you prefer.

Make-ahead: Assemble the casserole without the chips and do not bake. Cover and refrigerate up to 24 hours. Add chips and bake when ready.

Freezing: Follow the make-ahead instructions, cover with plastic wrap and foil, and freeze up to 2 months. Thaw in the refrigerator, remove wraps, replace the foil, and bake at 350°F for 40 minutes. Add chips and bake an additional 25–30 minutes until heated through.

Nutrition (per serving, approximate)

• Calories: 327 kcal
• Carbohydrates: 39 g
• Protein: 21 g
• Fat: 10 g
• Sodium: 1358 mg

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