Crunchy Tuna Casserole Recipe

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Crunchy Tuna Casserole

jocasta s


Super easy weeknight meal.

★★★★★ 1 vote
12 or more


1 pkg
wide egg noodles - dry kind
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
1/4 c
sour cream
1/4 c
cheese packet from mac-n-cheese
1 c
milk, 2% - -may not need a whole cup
2 can(s)
tuna, packed in water drained
1 tsp
dry mustard
salt and pepper to taste
1 c
mexican blend shredded cheese
1 1/2 c
crushed potato chips


1Pre-heat oven to 350
2Boil noodles for about 4-5 minutes and drain. (You want them to still have a fair amount of chew to them. Baking will soften them further and the noodles won't go mushy) Add butter, soups, cheese packet, and sour cream to noodles and stir to combine. Add only enough to thin it to a 'thick soup'' consistency.
3Add mustard and 1/4 to 1/2 of the shredded cheese and the tuna (drained). Mix in. Add salt and pepper to taste.
4Pour mixture into a 13x9 inch pan and top with remaining cheese and crushed chips.
5Bake at 350 till casserole is bubbly, melted and crispy. Cool slightly before serving.

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