Best Tuna Casserole Recipe - Allrecipes.com
Best Tuna Casserole Recipe
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Best Tuna Casserole
This yummy tuna casserole has cheese, noodles, and potato chips! See more
  • READY IN 35 mins

Best Tuna Casserole

Recipe by  

"This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
  4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2004

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.

 
Most Helpful Critical Review
Jan 30, 2007

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!

 
Apr 21, 2003

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.

 
Jul 17, 2003

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.

 
Jul 23, 2003

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!!

 
Feb 13, 2003

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.

 
Dec 22, 2003

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!

 
Apr 19, 2011

I ENJOYED THIS TUNA CASSEROLE. I PREPARED IT FOR MY MOTHER AND I AND IT WAS ENOUGH FOR AT LEAST 6 PEOPLE. AFTER READING THE REVIEWS ABOUT THE CASSEROLE BEING DRY AND BLAND, I MADE SOME ADJUSTMENTS. I USED A FAMILY SIZE CAN CREAM OF MUSHROOM SOUP, I PUT A LITTLE EXTRA SALT IN THE BOILING WATER THAT I COOKED THE NOODLES. I MELTED 1.5 STICKS OF BUTTER IN A SAUCEPAN AND SAUTED MY ONIONS BECAUSE I DID NOT THINK 20 MINUTES WOULD GET THEM AS TENDER AS I PREFER. OF COURSE, I ADDED THAT BUTTER TO THE MAKING OF THE CASSEROLE AS WELL. I INCREASED THE AMOUNT OF ONION CALLED FOR IN THE RECIPE TO HALF OF A LARGE ONION. I USED SHARP CHEDDAR CHEESE AS WELL FOR ADDED FLAVOR. I INCORPORATED ALL THE CHEESE INTO THE CASSEROLE AND JUST USED CRUSHED POTATO CHIPS ON TOP. I DID NOT DRAIN THE TUNA, I USED THE JUICE AS WELL TO HELP WITH THE BLAND TASTE THAT WAS MENTIONED IN SEVERAL REVIEWS. I REDUCED THE OVEN TEMP TO 350 DEGREES AS WELL TO KEEP THE CASSEROLE FROM DRYING OUT AS MUCH. THE RESULT WAS EXCELENT!!!

 

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Nutrition

  • Calories
  • 611 kcal
  • 31%
  • Carbohydrates
  • 58.1 g
  • 19%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 35.6 g
  • 71%
  • Sodium
  • 1068 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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