Tuna Casserole

Amy Herald


You can substitute the 2 cups potato chips with two cups of shredded cheddar if you prefer. My mom made this a lot when we were kids. My siblings and I all loved it and now make it for our families. Truth be told my kids hate it, but they can just go make a peanut butter and jelly sandwich 'cause this stuff is the bomb!

★★★★★ 2 votes
15 Min
20 Min


1 box
(12 oz.) medium shell pasta
2 tsp
2 can(s)
tuna, drained
2 can(s)
(4 oz) sliced mushrooms, drained
1 can(s)
(4 oz.) peas, drained
2 Tbsp
2 can(s)
(10 3/4 oz) cream of mushroom soup
salt & pepper to taste
2 c
crushed potato chips


1Preheat oven to 350°F. In a large (6 qt) pot, bring 4 quarts of water to a boil. Add 2 tsp. of salt.
2Add noodles. Cook uncovered on high heat on a rolling boil. Cook until pasta is al dente. Drain in a colander and set aside.
3Add the pasta back into the pot; Add butter to pasta and stir in the mushrooms and peas, tuna, cans of cream of mushroom soup, salt and pepper to taste
4Pour contents of pot into a glass casserole or baking dish and spread evenly.
5Spread crushed potato chips or 2 cups shredded cheese if you prefer, over the top of the pasta mixture and bake for 20 minutes at 350°F in the oven, until the topping has browned.

About this Recipe

Main Ingredient: Fish
Regional Style: African
Other Tag: Quick & Easy