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Tuna noodle casserole being scooped from a baking dish, showing creamy noodles, tuna, peas, melted cheese, and a golden potato chip topping.

Tuna Noodle Casserole

This tuna noodle casserole is creamy, cozy, and topped with crispy potato chips for the perfect nostalgic comfort-food dinner. Made with egg noodles, tuna, peas, cheddar cheese, and cream of mushroom soup, it’s an easy baked casserole that works well for busy weeknights and family meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Casserole
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12-16 ounces wide egg noodles
  • 2 tablespoons unsalted butter
  • 1/2 cup finely diced yellow onion
  • 1/2 cup finely diced celery
  • 1 family-size can cream of mushroom soup 22.6 oz
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3 5-ounce cans tuna in water, drained well
  • 1 cup frozen peas
  • 1 cup shredded sharp cheddar cheese
  • 2 cups lightly crushed Ruffles potato chips
  • 1 tablespoon melted butter optional
  • Chopped fresh parsley optional, for garnish

Method
 

  1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the egg noodles for 1 minute less than the package directions. Drain well and set aside.
  3. While the noodles cook, melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook for 5 to 6 minutes, stirring occasionally, until softened. Remove from the heat.
  4. In a large mixing bowl, stir together the cream of mushroom soup, sour cream, milk, Dijon mustard, lemon juice, garlic powder, and black pepper until smooth.
  5. Fold in the sautéed onion and celery, drained tuna, frozen peas, shredded cheddar cheese, and cooked noodles until everything is evenly coated.
  6. Spread the mixture into the prepared baking dish.
  7. Cover with foil and bake for 20 minutes.
  8. While the casserole bakes, lightly crush the Ruffles. If using the melted butter, stir it into the crushed chips.
  9. Remove the foil and sprinkle the Ruffles evenly over the casserole.
  10. Return the casserole to the oven, uncovered, and bake for 8 to 10 minutes, until the filling is hot and bubbly and the chips are lightly golden.
  11. Let the casserole rest for 5 to 10 minutes before serving. Garnish with parsley, if desired.

Notes

  • Drain the tuna well so the casserole stays creamy instead of watery.
  • Cook the noodles just shy of al dente because they will soften more while baking.
  • The onion and celery add classic casserole flavor without making the recipe feel fussy or from-scratch.
  • The Ruffles are added near the end of baking so they stay crisp and don’t get too dark.
  • The melted butter in the topping is optional. The chips already have plenty of flavor, but the butter helps them brown a little more evenly.
  • Taste before adding any extra salt. The soup, tuna, cheddar, and potato chips all add salt, so this recipe usually does not need much, if any.