crunchy tuna casserole

Name: Crunchy Tuna Casserole
Yield: 12
Ingredients: 1 package(s) wide egg noodles - dry kind; 1 can(s) cream of chicken soup; 1 can(s) cream of mushroom soup; 1/4 cup(s) sour cream; 1/4 cup(s) butter; 1 - cheese packet from mac-n-cheese; 1 cup(s) milk, 2% - -may not need a whole cup; 2 can(s) tuna, packed in water drained; 1 teaspoon(s) dry mustard; - salt and pepper to taste; 1 cup(s) mexican blend shredded cheese; 1 1/2 cup(s) crushed potato chips

(1 RATING)

41 Pinches

jocasta s

boone, IA

Updated on Nov 14, 2012

Super easy weeknight meal.

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yield 12 or more

Ingredients

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

How To Make crunchy tuna casserole

Step 1

Pre-heat oven to 350

Step 2

Boil 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.
Step 3

Add mustard and 1/4 to 1/2 of the shredded cheese and the tuna (drained). Mix in. Add salt and pepper to taste.
Step 4

Pour mixture into a 13x9 inch pan and top with remaining cheese and crushed chips.
Step 5

Bake at 350 till casserole is bubbly, melted and crispy. Cool slightly before serving.
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