“If you liked it then you should have put some cheese and chips on it” is what I always say. Okay, not really, but if I were to talk about how to make a Tuna Casserole your kids will actually eat, I totally would belt this out in such a way that Beyonce would be proud. Okay, not really that either. Alas, here’s the casserole recipe. And you can print out it. Trust me, you’ll love it.
Cheesy Chip Tuna Noodle Casserole
Cheese and Chips make everything taste better. Especially this Tuna Noodle Casserole. The size is meant to feed a crowd (my big ol' family of 10). You may want to half the ingredients in the recipe for a smaller sized casserole.
Ingredients
- 2 bags Egg Noodles (12 oz each)
- 1/2 cup Chopped Onion
- 4 cups Shredded Cheddar Cheese
- 2 cups Frozen Peas
- 4 cans Tuna 5 oz each – drained
- 4 cans Cream of Mushroom Soup 10.75 oz cans
- 1 can Sliced Mushrooms 4.5 oz
- 1 cup Melted Butter
- 2 cups Salted Potato Chips place in large Ziplok bag, crush into crumbles using hands
Instructions
- Preheat oven to 425°
- Bring a large pot of water to a boil. Add salt. Pour in egg noodles. Boil for approximately 8-10 minutes or until al dente.
- In a large bowl, thoroughly mix noodles, melted butter, onions, soup, tuna, mushrooms, peas and half of the cheese.
- Pour mix into a greased 9×13 baking pan.
- Top casserole with potato chip crumbles and the rest of the shredded cheese.
- Bake 20-25 minutes or until cheese is bubbly.
