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Best Tuna Casserole

Best Tuna Casserole

There's something genuinely comforting about pulling a bubbling Tuna Casserole out of the oven on a weeknight. This dish checks every box — it's affordable, endlessly satisfying, and comes together with pantry staples you probably already have. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 3 cups Wide egg noodles Cook al dente; they continue softening in the oven
  • 1 can (10.5 oz) Condensed cream of mushroom soup Use straight from the can, do not dilute
  • 2 cups Shredded sharp cheddar cheese Divided — 1 cup for filling, 1 cup for topping
  • 2 cans (5 oz each) Chunk light tuna in water Drained thoroughly
  • 1 cup Frozen green peas No need to thaw beforehand
  • ½ can (4.5 oz) Sliced mushrooms Drained
  • ¼ cup Yellow onion Finely chopped
  • 1 cup Potato chips Crushed into rough pieces

Instructions
 

  • Gather and prep all ingredients — measure peas, drain tuna and mushrooms, crush chips, chop onion, and shred cheese if not pre-shredded.
    2. Bring a large pot of salted water to a boil. Add egg noodles and cook for 7–9 minutes until just barely tender. Drain well and set aside. Preheat oven to 425°F (220°C).
    3. In a large mixing bowl, combine the cooked noodles, condensed soup, 1 cup of shredded cheese, tuna, peas, mushrooms, and chopped onion. Stir until everything is evenly coated.
    4. Transfer the mixture to a lightly greased 9×13-inch baking dish and spread into an even layer.
    5. Scatter the crushed potato chips evenly over the top, then sprinkle the remaining 1 cup of shredded cheese over the chips.
    6. Bake uncovered for 15–20 minutes, until the cheese is fully melted, bubbly, and lightly golden around the edges.
    7. Remove from the oven, let rest for 2–3 minutes, and serve hot.

Notes

  • Topping swaps: No potato chips? Crushed butter crackers, cornflakes, or crispy fried onions all work beautifully as alternatives.
  • Serving suggestion: Pairs well with steamed broccoli, roasted green beans, or Brussels sprouts to balance the richness.
  • Make ahead: Assemble through Step 4, cover, and refrigerate up to 24 hours. Add the chip and cheese topping right before baking.
  • Storing leftovers: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven covered with foil for 15 minutes, or microwave in 60-second intervals. Add fresh chips before reheating to restore crunch.
  • Freezing: Freeze before adding the topping, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
 

Nutrition (per serving)

 
  • Calories: 595
  • Total Carbohydrate: 58g
  • Dietary Fiber: 4g
  • Total Sugars: 5g
  • Protein: 32g
  • Total Fat: 26g
  • Saturated Fat: 12g
  • Cholesterol: 99mg
  • Vitamin C: 7mg
  • Sodium: 1061mg
  • Calcium: 319mg
  • Iron: 5mg
  • Potassium: 602mg