Tuna Casserole with Potato Chips
Tuna casserole with potato chips: egg noodles, cream of mushroom soup and milk, drained canned tuna and a crushed potato chip topping, baked at 350°F until golden and 165°F in the center. Six ingredients, 35 minutes, serves 6.
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Ingredients
- 8 ounces egg noodles medium
- 2 teaspoons salt added to the noodle cooking water
- 2 cans tuna 5 ounces each; drained
- 1 can cream of mushroom soup 10.5 ounces
- 1 cup milk
- 1 cup potato chips crushed
Instructions
- Heat the oven to 350°F.
- Bring a pot of water to a boil and add the salt. Cook the egg noodles according to the package directions.
- Drain the noodles and pour them into a greased 13x9-inch casserole dish.
- Whisk the cream of mushroom soup and milk together, then pour it over the noodles.
- Top the noodles with the drained tuna, followed by the crushed potato chips.
- Bake for 25 to 30 minutes, until the chips are starting to turn golden brown and the center of the casserole reaches 165°F. Serve immediately.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. To freeze, assemble without chips and without baking, freeze up to 3 months, thaw in the refrigerator, then top and bake. Reheat leftovers to 165°F.
Nutrition
Serving: 1servingCalories: 308kcalCarbohydrates: 37.9gProtein: 17.4gFat: 9.2gSodium: 649mgFiber: 2.1gSugar: 3.2g
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