Reviewed: Nov. 5, 2009

I had this recipe growing up and loved it too. We put potato chips on the bottom of a round casserole dish (smush down a little) about an inch worth. Then layered - tuna, then soup mix (add seasonings if you choose). Top with crushed potato chips. Sometimes I top with a little french fried onions. The chips on the bottom will make like a crust almost- crispy. No noodles, no peas, plain and simple. And OH so good. I still fix it when I want comfort food.

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suzisweets

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Reviewed: Oct. 8, 2009

Made this for my husband and me this evening and we really loved it! I did add one 8 1/2 ounce drained can of peas like some others had suggested and also sprinkled lots of pepper on before serving. Next time I will use the tuna in water instead of tuna in oil and I think it will be even better. This is a keeper and soooooo easy.

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PATWEIGAND

Home Town: Evansville, Indiana, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Jul. 23, 2009

My mom used to make a tuna casserole similar to this and in fact, I didn't know that tuna casserole was usually made with noodles until about 3 years ago (I'm 30 now). It's nice to see others have discovered and enjoy this odd combination.

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LeeAnne

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Reviewed: May 31, 2008

I love this recipe...old family favorite. Green peas are great in this dish and really give a better texture along with the chips. I don't think I would like it with cheese, but I may try it. It's great to see this oldie but goodie on here. Enjoy:-)

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vhope00

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Reviewed: Mar. 30, 2008

I omitted the Cream Of Mushroom, In it's place I used Cream Of Celery, My kids Totally Loved it. Sometimes It don't even make it to the oven, I just mix all of the ingredients(omit the chips)in the pot and serve. It is more Creamier.

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Renee

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Reviewed: Mar. 15, 2008

My mom showed me how to make this one day and now I make it for my boyfriend when I really don't feel like cooking. Instead of plain chips I use bbq potato chips. We also eat it over rice. It's great!!

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eumonme

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Reviewed: Mar. 12, 2008

This is my kind of recipe, 3 ingredients, 15 minute cook time and comes out tasty. It is by no means a gourmet dish but it feeds the family and it is easy enough to make even on the busiest of nights

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Libekh

Cooking Level: Beginning

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Reviewed: Mar. 5, 2008

this was a favorite of mine growing up, but we called it "mock chicken casserole". i now make it for my own family with the addition of hard boiled eggs, peas, broccoli and shredded cheese.

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pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Feb. 26, 2008

To keep the casserole from being too runny, use one can of crm. of mush. then add milk until it's a nice consistancy. (I do this before adding the chips.)

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paurae

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Reviewed: Feb. 11, 2008

I made this for dinner tonight. Not only was it simple to make, but it was very tasty!! I added a few things though, peas, corn and noodles. I also sprinkled it with some oragano and basile. It was wonderful!

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Stacey

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

I didn't have any noodles in the house but was craving a tuna casserole, when I remembered this recipe that I had previously passed on. I am so glad I didn't have noodles. I may not have tried this. It is a different dish, but just a good as traditional tuna casserole. Thanks for the recipe.

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LCGAINES14

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Reviewed: Jan. 22, 2008

I grew up eating this casserole just about every week. My mother added a half a can of milk so that it was not dry and added some black pepper (as do I). I agree wholeheartedly with the previous reviewer - this is not a tuna noodle casserole - adding pasta makes it a different dish. I never knew that there was a thing called a tuna noodle casserole until I moved away from home.

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Jill815

Cooking Level: Expert

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Reviewed: Jan. 18, 2008

I was so happy to see this recipe because I thought that my family were the only ones who made this "strange casserole" We had this often when I was growing up (one of 8 children.) I made this for my husband, and so did my sister for her husband (he calls it cat food). Anyway, it always gets eaten, so call it what you want! To those of you who add pasta, it just isn't the same, you really just need to try it in the original form, it really isn't a noodle dish. Thanks for posting this wonderful old family favorite.

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KJFAA59

Home Town: Traer, Iowa, USA

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Reviewed: Dec. 11, 2007

This was good. I was looking for comfort food that I could make with things I already had since our finances are tight this week. I settled on this. I didn't have cream of chicken soup, so I used one can broccoli cheese, and one can cheddar cheese soup. I added a can of corn. Without some type of starch in it, it's really just tuna salad made with soup instead of mayo, so to make it more hearty I added 1 1/2 cups macaroni (measurement is from before the noodles were cooked). I didn't have potato chips so I crushed up some corn flakes and sprinkled that over the top. I like my casserole more dense and felt this had too much cream soup. Next time I will only use one can of soup. I also thought it needed some pepper to taste. For next time, I will add either frozen peas or frozen chopped broccoli, and use cream of mushroom soup and top with cheese.

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Jayme

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

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Reviewed: Nov. 15, 2007

reminded me of grade school food.

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Z06PDX

Cooking Level: Expert

Home Town: Newberg, Oregon, USA

Living In: Kihei, Hawaii, USA

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Reviewed: Aug. 13, 2007

I only gave this recipe a 4 because I always have added peas, and think it tastes better with peas in it. :) Overall, a GREAT recipe! I have been making this for years, the recipe was given to me by my father. Great recipe to make with children, also. (They like to crumble the chips, especially).

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Crystal

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2007

I made this with box of suddenly salad added to it cooked to box directions. I added the tuna and chips to it and baked it.

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Texasfairbaker

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: May 24, 2007

I followed the advice of others and added Penne Pasta and cheese. I used Pringles Light, Sargento Mexican Reduced Fat, and 98% Fat Free Cream of Mushroom Soup. Yes it is quick and easy. Yes it is filling. I will probably add some alternate spices next time for a little more flavor.

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SOULTRAIN

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 9, 2006

I should have read the reviews before making this dish. It was a little runny and needed the noodles to give it body. I also had to cook it about 35 min. and it was still not firm.

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JOCLARK

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Reviewed: Sep. 20, 2005

Very easy to make and tasty. I add shredded low fat cheddar before baking, and serve over elbow noodles. We eat this on a regular basis! Tastes just as good re-heated.

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acburnett05

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Tuna Casserole III

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