Recipe by JAICARD
"This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust."
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1 (12 ounce) package
shredded Cheddar cheese
frozen green peas
2 (6 ounce) cans
2 (10.75 ounce) cans
condensed cream of mushroom soup
1/2 (4.5 ounce) can
crushed potato chips
I made this last night and it was delicious. Used a prior reviewer's suggestion and made it in a round 2-qt casserole dish instead of a 9x13-inch pan, to avoid having a dry casserole (other than that I followed the recipe exactly). Like previous reviewers have commented, it was just a tad on the dry side. Wasn't so dry that my fiance and I didn't enjoy eating it (it was really tasty!), but could use about half a can more soup. I used red onions which made for a colorful dish. I will definitely be making this again - it's a keeper - but next time I'm going to add 1/2 can more soup to it.
This was not good. The onion was too much, and the peas were pushing it. My child rejected it after 2 bites, and my husband only ate it out of courtesy. The dog liked it though! I went to bed with a stomachache. It's pretty bad when your own cooking makes you sick! Will NOT make again, ever!
Overall the receipe is very good. As indicated by others, it was dry. Considering using a whole bag of noodles, I did add another can of soup and 1/2 cup of milk. Next time I make this, I think I will add sour cream in addition to the extra can of soup and milk, the mixture really needs to be pretty soupy when baked, since the noodles soak up so much of the liquid. Where did the cayenne pepper substitute come from, I didn't see it in the receipe, although it would be a good addition. Thanks for the recipe.
Very Good! I usually just "wing it" when it comes to making tuna casserole, but there is a first time for everything, and I actually followed a recipe this time! As other reviewers stated, I too added some milk to make it more creamy. I then added about a 1/4 cup of miracle whip as well for a little zip, then I did my usual doctoring with onion and garlic powders. Instead of using potatoe chips on top I used crushed crackers that I pulsed a few times in the food processor with some melted garlic butter. The end reult was a very yummy tuna casserole.
It was good. I would suggest, however, that you mix all the cheese in the casserole as it dries out to quickly on the top. Also, I used crushed herb flavored pretzels mixed with seasoned croutons instead of the potato chips and it was fabulous.
I have never been a tuna casserole fan but when I saw the name of this one, I though I HAD to give it a try! I am so glad that I did!! I used a 12oz pkg of regular shell noodles and instead of peas (I have never been a pea fan either), I used a drained jar of diced pimentos. This was indeed the Best tuna casserole I have ever had and my family agreed. Wil be making again!!
Not a big hit with my 2 year old nephew, but everyone else loved it! I doubled the tuna, added another 1/2 bag of noodles, and added a can of Cheddar Cheese Soup. I used buttered bread crumbs instead of the potato chip topping. It tasted exactly like the frozen dinner Tuna Noodle Casserole that I love!
This is by far the best tuna casserole I've had, and as easy as the classic. I often substitute canned salmon for tuna, or use canned asparagus as the main veggie. YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Tuna Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 236
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