Recipe by Chris Smith
"This is the old tried and true, 1950's style tuna noodle casserole we remember as kids. Uses ingredients most people have on hand, especially those broken chips at the bottom of the bag that nobody wants to eat. Got to have those chips on top to be real."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
uncooked pasta shells
2 (6 ounce) cans
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.75 ounce) can
condensed cream of celery soup
1 1/4 cups
ground black pepper
processed American cheese
1 1/2 cups
crushed potato chips
This is a great basic tuna noodle recipe. However, I made a few changes I believe made it even better. First, I cooked the noodles a couple of minutes less than the package calls for, so after baking they will not be overdone. I added a can of mushrooms, and an additional can of soup (either mushroom or celery) to make it creamier and it set up fine. I cut the salt down to 1/2 tsp. because there is salt in the potato chips and sodium in the soup. I figure eaters can always add, but cant take away. I also added 1 1/2 c. peas to the soup mixture at the same time as the noodles, being careful not to mash. I used Mozerella cheese instead of American. And the leftovers are even better! This is a keeper.
My two biggest regret making this dish is that I can't give it negative stars and it was a waste of two perfectly good cans of tuna.
Hi this is Chris and this is my recipe. We're thrilled so many people like it and add whatever items that suit your family's tastes. We use the 98% fat free soups, 2% milk, and shell macaroni because the sauce fills in the little cup shape. If we have fresh mushrooms we add a few. Couple Tbls fresh celery adds a nice texture. One son likes extra cheese so in one corner we put more there. Use the recipe as the base, add what you like, you can't go wrong.
This recipe is fantastic. I made 3 changes though. Instead of American cheese, I used 8 oz of shredded Sharp cheddar, I used reduced calorie cream of chicken instead of cream of mushroom (my husband hates mushrooms) and I cut the salt in half. To be honest, you could probably get rid of the salt entirely since tuna and cheese are both pretty salty. My boyfriend does not normally eat or enjoy "comfort food" LOVED this recipe. A++, 5 stars, a real winner!
Awesome recipe!!! I decided to make it exactly as written the first time and make any changes I thought it needed next, except I did use 6 slices of cheese instead of 4. It is so perfect the way it is I would not change a thing! I also used the 98% fat free soup. My hubby can be very picky and he had two huge servings, I couldn't stop eating it and my 2-year-old loved it too. And it was so easy to make and impossible to mess up. It will definitely be part of our regular rotation. Thanks Chris, for posting this delicious, easy and inexpensive recipe!***UPDATE***When I re-heated the leftovers(and there were a lot), the potato chips got soggy. Now I only top 1/2 with chips and add fresh ones before re-heating leftovers.
I loved this recipe, but I changed so much in it, I didn't give 5 stars because I almost made up a different recipe! I used 1 can cream of mushroom, 2 cans cream of chicken, and 2 cups milk, since many said it was dry. I used whole wheat egg noodles, instead of shells and cooked them for 5 minutes, so they were a little under done. I added 1 bag of frozen broccoli florets (peas would be great also!) to the last 2 minutes of the pasta cooking, so they would thaw quickly. I added 1 4oz can of mushrooms, 2 ribs of celery finely chopped, the tops of 3 green onions, 1 tsp of white pepper and garlic powder, and no salt. I used 8 slices of American cheese. Instead of using chips, I used the same amount of crushed croutons, which I microwaved with 1 pat of butter to coat before I put them on the casserole. I only cooked it for 20 minutes, then shut off the oven and left it for 10 more. It turned out wonderfully!
Usually, tuna casserole will come out dry (or mushy) if you overcook the noodles, or add too many extra things without adding extra liquid.
We really liked this easy tuna noodle casserole recipe. I used low-fat soups, skim milk, reduced-fat cheese, and crackers instead of potato chips, and it was delicious. I also added frozen peas and a can of sliced mushrooms. The recipe makes so much...as much as we enjoyed it last night, we have plenty of leftovers today.
Easy, great tasting casserole! My husband said a total of 5 times how good it was.
I made a couple of minor changes...I used a can of healthy select cr. of chicken soup b/c I didn't have cr. of celery and my cr. of mushroom was roasted garlic flavor(I omitted the crushed garlic). I also added a small can of mushrooms and used seasoned stuffing instead of potato chips for extra flavor. I did omit the salt, but will use a little next time. Thanks for the great recipe:)
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Noodle Casserole II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 144
We have over 100 cucumber salads to help you keep your cool.
Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make homemade tuna noodle casserole without the canned soup.
Incredibly simple to make, this tuna casserole really satisfies.
This prize-winning tuna casserole is a one-pot wonder!