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Tuna Casserole with Dill and Potato Chips

Tuna Casserole with Dill and Potato Chips

Undercooking the pasta is key; it’s what ensures the casserole won’t be mushy after baking. And the potato chips add crunch to every bite in this nouveau tuna casserole recipe. This is part of Our site's Best, a collection of our essential recipes.

Ingredients

  • ½ cup (1 stick) plus 1 tablespoon unsalted butter, divided
  • 12 ounces dried curly egg noodles
  • 1 large onion, finely chopped
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 10 ounces mushrooms (such as crimini, shiitake, and/or button mushrooms), chopped
  • Freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons finely chopped thyme
  • 2½ cups homemade chicken stock or low-sodium chicken broth
  • 6 ounces white cheddar, grated
  • 2 teaspoons hot sauce (preferably Tabasco)
  • 2 6-ounce jars oil-packed tuna, drained, broken into small pieces
  • ½ cup dill, coarsely chopped
  • 2 tablespoons finely chopped chives

Recipe Preparation

  • Preheat oven to 400°. Grease a 13x9" baking dish with 1 Tbsp. butter.

  • Cook egg noodles in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain pasta; let cool.

  • Melt 4 Tbsp. butter in a large skillet over medium heat. Add onion and leek; cook, stirring, until soft but not brown, 8–10 minutes. Increase heat to medium-high and add mushrooms. Cook, tossing occasionally, until most of the mushroom liquid has evaporated, 4–6 minutes. Add wine and reduce until skillet is almost dry, about 2 minutes; season with salt and pepper. Stir in Worcestershire and thyme.

  • Melt remaining 4 Tbsp. butter in a medium pot over medium-low heat. Whisk in flour and cook until roux is golden and looks shiny and smooth, about 2 minutes. Whisking constantly, add chicken stock and bring to a boil. Reduce heat to medium and add cream, cheddar, and hot sauce; cook, stirring, until cheese is melted, about 1 minute. Season with salt and pepper.

  • Gently fold mushroom mixture, cream mixture, noodles, and tuna in a large bowl; taste and adjust seasonings if needed.

  • Transfer tuna mixture to prepared baking dish. Press chips into casserole so they stand upright. Bake casserole until bubbly around the edges and chips begin to brown, 15–20 minutes. Zest one-quarter of the lemon over casserole. Let sit 5 minutes, then top with dill and chives.

Reviews SectionLoved this! I simplified a little. Cooked onions and mushrooms according to recipe. Added butter and then flour and cooked a bit. Added broth and then did the rest according to recipe. Left out the thyme, leeks, and chives and it was still delicious!! Also added in a bag of thawed and drained frozen spinach! I think it is a super versatile recipe!Definitely worth the long ingredient list and dirtiying every nest bowl I own, roux is not as intimidating as I imagined. Will make againAnonymousYosemite, CA12/05/18Was very yummy. Will make it again.AnonymousBurlington, ON06/06/18

Tuna Casserole with Potato Chip Topping

This was an easy and delicous twist to tuna casserole. You really could not even taste the “tuny” flavor you normally get.

Ingredients

  • 1 package (12 Oz. Size) Wide Egg Noodles
  • 7 Tablespoons Butter Or Margarine, Divided
  • 2 cans (4 Oz. Size) Sliced Mushrooms, Drained Well
  • ½ cups Chopped Onion
  • ½ whole Green Pepper, Chopped
  • ½ whole Red Pepper, Chopped
  • 2 whole Green Onions, Sliced (white And Green Parts)
  • 2 cans (6 Oz. Size) Solid Alborcore Tuna, Drained
  • 1 can (10 Oz. Size) Condensed Cream Of Mushroom Soup
  • 1 cup Peas, Canned Or Frozen
  • ½ cups Parmesan Cheese
  • ½ cups Mayonnaise
  • ½ cups Sour Cream
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Dill
  • 2 teaspoons Parsley Flakes (or Fresh Parsley)
  • 6 ounces, weight Shredded Cheddar Cheese (optional)
  • 2 cups Smashed Salted Potato Chips

Preparation

1. Preheat oven to 350ºF.
2. In boiling salted water, cook noodles till al dente. Drain and put into a large bowl. Set aside.
3. In skillet, melt 2 tablespoons butter and add mushrooms, onion, peppers, green onions and saute for about 3-4 minutes. Do not overcook.
4. In the bowl with the noodles, add the sauteed vegetables in the skillet, tuna, soup, peas, parmesan cheese, mayo, sour cream, lemon juice, salt, pepper, parsley, dill, and cheddar (if using). Mix together well.
5. In an ungreased 9 x 13 pan, add the contents of the bowl and spread.
6. In a skillet, melt the remaining 5 tablespoons butter and add chips. Mix to cover chips with butter.
7. Sprinkle chips over the casserole.
8. Bake uncovered 40-45 minutes till bubbly and hot.


Recipe Summary

  • 2 (5 ounce) cans tuna, drained
  • ¼ cup mayonnaise
  • ¼ cup finely chopped celery
  • 1 ½ tablespoons finely chopped onion
  • 1 tablespoon chopped parsley
  • ¾ teaspoon red wine vinegar
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 4 slices seedless rye bread
  • 8 slices ripe tomato
  • 8 slices Swiss cheese
  • paprika, for garnish

In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.

Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.

Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.


Classic Tuna Casserole with Dill Recipe

My wife is experimenting with meals from her childhood. Two nights ago she prepared a childhood favorite, Chicken Baked in Cornbread. It was a hit. Last night she topped that meal with a Tuna Casserole with Dill.

I have to say I was a little skeptical when she said she was making a casserole that included potato chips. It took me back to the days when my mom would make them and they weren’t very good. Typically overcooked, dry and tough to get down.

Not true with this recipe we adapted from Bonappetit.com. It was flavorful, moist, hard to stop eating and the potato chips were a perfect accompaniment that not only added texture but a blast from the past.

We made a few changes to the original recipe because my daughter’s college friend was visiting and she is a pescatarian, someone who doesn’t eat meat but does eat fish. So we substituted vegetarian stock for chicken stock.

Ingredients

Nothing out of the norm here. Egg noodles, mushrooms, leek, dill, all the ingredients you might find in a classic casserole. What you won’t find is a can of Campbell’s cream of anything soup. No, you’re going to prepare your own cream sauce with the veggie stock, roux, cream, cheese and a few other ingredients.

The most important ingredient in this dish in my opinion is the tuna. Back in the day when my mom made a tuna casserole, she’d open a couple of cans of Bumble Bee tuna but for this dish, they suggest “jarred oil-packed tuna.”

I buy a jarred tuna imported from Italy from Tonnino. It’s more expensive than canned tuna packed in water and not something I would use to make tuna fish salad but it’s extremely tasty. I use it all the time for my penne with tuna, artichoke hearts and olives.

We chose to use button mushrooms because that’s what we had in the refrigerator but do experiment with other types to make it your own recipe. I would like to try Hen of the Woods or Lion’s Mane mushrooms next time to see how it changes the flavor profile.

Technique

What I learned from this recipe that I did not know is to under cook the egg noodles. In fact, you barely cook them at all because they will continue cooking while in the oven baking in the sauce. If you cook the egg noodles to al dente or more, they’ll end up mushy after the baking process.

A 4 Step Process

At first glance, this dish seems to have a lot of moving parts, in that there are many steps. However, simplified it is really a 4-step process with three basic components that come together in a fourth and final step bringing all the ingredients together. If you approach it with that in mind, the undertaking doesn’t seem quite so daunting.

The three action items are: cooking the noodles, sauteing the vegetables, and preparing the cream sauce. Cooking the noodles is basic with just boiling the water and then dropping the noodles in.

They key here is to time the cooking so they come out a little under cooked, since they will continue to cook in the casserole. As long as you use a timer, you can set it and forget it while turning your attention to other things, like sauteing the veggies.

As with any recipe, if you prep the vegetables before putting a pan on the stove, everything goes a lot more smoothly. The vegetables take a total of 15 minutes the first ingredients in the pan cook for about 8 minutes, so during that time you can start the cream sauce, since the first step in that process is only a couple of minutes. Again, if you have all your ingredients prepped and ready to go, the multitasking is a no brainer.

So my wife, who likes to be organized, approached this in the following sequence: prepping all ingredients, preheating the oven, boiling the pasta water, dropping in the noodles and setting the timer for 2 minutes, heating the saute pan and adding the butter, draining the noodles, getting the onion and leek saute underway (8 mins total), starting the roux, and then working back and forth between the veggie saute and the sauce.

It makes for a more efficient process time wise, and when you have hungry people standing around, that’s a good thing!

When the veggies are cooked and the sauce in finished, it all gets folded together with the noodles and tuna, spread in a casserole dish, and topped with “planted” potato chips. By that I mean, you stick the chips into the casserole as if you are planting them.

This keeps them crispy so you get that crunch when you eat it. Super tasty and sure to win over the skeptics.


How do you keep tuna casserole from drying out?

What’s the key to a creamy tuna casserole? Here’s a tip from years of making tuna casserole from scratch that prevents a dry tuna casserole.

Don’t drain the tuna completely dry.

While you do need to drain off some of the liquid from the canned tuna, leaving the tuna a little wet will not only keep your tuna casserole from drying out but it will also make the homemade tuna casserole more flavorful.


Ingredients

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Campbell's® Condensed Unsalted Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas (about 4 1/2 ounces)
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 2 cups cooked egg noodles (from about 4 ounces dry)
  • 2 tablespoons plain dry bread crumbs
  • 1 tablespoon butter, melted

Tuna Chip Casserole

Tuna fish mixed with flavored potato chips and soup, makes a creamy little casserole.

Ingredients

  • 5 ounces, weight Egg Noodles
  • ½ sticks Butter Or Margarine, Sliced
  • 2 cans Tuna Fish (5 Oz. Each), Drained And Broken Up
  • 1 can Cream Of Mushroom Soup 10.5 Oz Can
  • 1 cup Milk
  • Potato Chips, As Much As Desired For Crushing On Top

Preparation

Preheat oven to 350 F. Boil the egg noodles according to package instructions then drain them and set them aside.

Line a 1 to 1 1/2 quart casserole dish with the sliced up butter, then line the dish with the cooked noodles. Add the drained tuna fish.

Heat soup and milk in a small saucepan over low heat. Pour the hot soup mixture over the noodles and tuna. Crush enough potato chips to well cover the top of the casserole. (I used sour cream and onion chips.)

Cover the dish with a sheet of foil or the lid and bake for 30-35 minutes at 350 F. Remove lid and bake for 10-15 minutes more until chips are golden brown.

Notes:
– You may use any flavor potato chips you prefer.
– Putting a wooden spoon across a boiling pot will prevent it from boiling over!


Classic Tuna Casserole

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!

7 comments

I adore Salt and Vinegar Chips, sadly not available at all here. My husband likes Sour Cream and Onion. Neither of us likes plain salted chips - we are all so different.

We ate fish every Friday as well when I was a kid, but then I was brought up in a strongly Catholic family. Some Fridays, if dad had not caught any fish, mum made these potato fritters instead that she called "Mock Fish".

I love tuna casserole, though mum called hers tuna mornay. She didn't use canned soup, but made a creamy cheese and mustard white sauce, but otherwise it was tuna, cheesy sauce, veggies (peas, corn), sometimes pasta and topped with breadcrumbs. So not unlike your casserole. I loved it!

We can't get condensed soups her either :( So I guess I have to stick with the white homemade sauce, but I like the idea of chips on top. I generally use panko, but this might be fun (and an excuse to buy chips. )

Tuna Mornay is a much more sophisticated name and it sounds delicious Marie! I think anything crunchy on top of a casserole is great! Have a wonderful Friday! xoxo


Preparation

Step 1

1. Cook noodles in salted water to al dente or a little firmer, drain and set aside.
2. In pan, melt 3 tbsp butter and add celery and onions. Saute till tender,
add seasonings and mix well.
3. In large bowl, mix soup, milk and sour cream till well blended.
4. Add peas, tuna, 3 tbsp melted butter, and noodles to soup bowl. Blend well. Add more seasoning to taste.
5. Pour into a sprayed 9 x 13 baking pan.
6. Spread olives over top.
7. Sprinkle cheese.
8. Top with crushed potatoe chips.
9. Bake for 35-45 minutes till bubbly.


Mom's Tuna Noodle Casserole

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There's something about a tuna casserole that always takes us back to our childhood. It was one of Mom's specialties, and boy did she make it look simple! Luckily, our easy tuna filled version of Mom's Tuna Noodle Casserole is so creamy and delicious, you'll want to make it again and again. Plus, just like Mom used to do with her perfect tuna mixture - we snuck in the peas!

What You'll Need

  • 1 (12-ounce) package medium egg noodles
  • 2 (10-3/4-ounce) cans condensed cream of mushroom soup
  • 1 1 / 2 cups milk
  • 1 (12-ounce) can chunk tuna, drained and flaked
  • 2 cups frozen peas
  • 3 tablespoons butter, melted
  • 1 / 2 teaspoon salt
  • 1 / 2 teaspoon black pepper
  • 1 cup coarsely crushed potato chips

What to Do

  1. Preheat oven to 350 degrees F. Coat a casserole dish with cooking spray.
  2. Prepare noodles according to package directions drain.
  3. In a large bowl, combine soup and milk mix well. Add noodles, tuna, peas, butter, salt, and pepper. Pour mixture into prepared casserole dish then top evenly with potato chips.
  4. Bake 30 to 35 minutes, or until bubbly and heated through. Serve immediately.

Check This Out!

  • If you liked this weeknight dinner recipe, be sure to check out our Pork Chop Casserole, Easy Beefy Casserole, or Quick Chicken Marsala!
  • We've got loads more easy noodle casseroles, from beef to chicken, vegetarian and more! Check it out! Or check out some of our favorite old-fashioned recipes for more classic hits.
  • Don't forget to check out our other tuna noodle casseroles (below) and this amazing collection of Homestyle Tuna Casserole Recipes!
  • Did You Know?: In the 1950s, many Americans were looking for quick and easy ways to feed their family for cheap. The Tuna Noodle Casserole was created to be a simple dinner that's quick and budget-friendly. Since its beginnings, tuna noodle casserole has become a very popular dinner recipe across the United States. The basic requirements for a tuna noodle casserole recipe include a can of tuna, a can of vegetables, a can of soup and a package of egg noodles. Other tuna noodle casserole recipes add-ins range from chopped mushrooms and onions to frozen peas or shredded cheddar cheese. Our recipe for Mom's Tuna Noodle Casserole is an old-fashioned version just like the one we grew up with. Pull this bubblin' hot casserole out of the oven and the gang will surely say, "OOH IT'S SO GOOD!!®" How do you make your tuna noodle casserole recipe? Let us know in the comments below!

If you love these recipes, then you'll love this FREE eCookbook!

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Ratings & Comments

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My tuna casserole recipe calls for 1 bag of wide egg noodles, fresh sliced mushrooms, 2 cans cream of celery soup, 2 cups milk, 1 jar sliced pimentos, 2 cans tuna, and Italian bread crumb topper

My mom never used vegetables in her tuna casserole. She used 1 bag of Penn Dutch home style egg noodles (they were 16 oz. bags back then) 2 cans of cream of mushroom soup, 1 can milk, 1 can of tuna (they were bigger back then too) and Italian bread crumb topping.

My mom used to make almost the exact same recipe, though she often added some jarred pimientos and/or made some quick cheese rolls from BisQuik, shredded cheese, pimientos, rolled it into a log, then cut into rounds and topped the casserole and baked. I think that was our family's favorite!

I don't know if it was the Almond milk I used or the cheaper brand chips but mine was soup and as it was cooking it was sweet and burned smell so don't use anything but regular milk and good brand chips. But I will make it again using the ingredients called for.

Hello there. We're sorry to hear about your experience. Most likely the almond milk did make it sweeter. However, the cheaper brand chips shouldn't have caused an issue. We'd love to hear your results once you remake it. Thanks for reaching out!

To this day, I can honestly say. Tuna noodle casserole is one of my top 3 favorite meals of all time and I would probably eat it every day if you let me. I've never had it with potato chips before but it seems many people make it that way. Saltines have always been the route I've gone. I just love when the casserole gets those crispy edges and I love the aroma that lingers while it's baking. The only thing missing is parmesan cheese!

I love comfort food like tuna noodle casserole. This recipe is different from my usual recipe, so I will make this next week. I think tuna casserole makes a great weeknight meal. We like to have our tuna casseroles with a fresh loaf of bread and a side salad. Can't wait to try this one!

I cut this in half and it made 6 servings. I made it in a 9x9 square glass oven ware. I used canned French fried onions instead of potato chips. It was delicious. I also spritzed my serving (s) with lemon juice right before eating. MM good.

Can't wait to try. I remember my girlfriend made this back in the 60's.

Wow, I remember this! Everyone is so right, it is pure comfort food. Doubly so now, since it takes you back to your childhood! This would also be a very budget friendly meal for families. You can change up the add-ins to make it work for your own family too. My daughter despises peas, so I would think you could add in another vege in place of peas.When my Mom made this, she always added just a pinch of dill. I love the idea of crunching up potato chips to add in when reheating as left overs. I am definitely making this. TONIGHT!

I use cream of chicken soup as well as cream of mushroom soup it gives it more flavor.

This is true comfort food. My mom made this very often when we were kids, we loved our "Tuna Roona". The main differences are that she used two cans of tuna, and only used La Sueur peas, which don't get mushy. She also used sour cream instead of milk, which made it super creamy and gave the dish a delicious tang. And we preferred it topped with lots of shredded Cheddar cheese instead of the chips. Reheats beautifully the next day, too!

This always turns out good and tastes even better the following day. Unfortunately the potato chips don't stay crunchy. When I have chips left over I crush them up and mix them in when eating the following day.

Been a family favorite for years and years. I never tried potato chips on top but what a great idea!! Fantastic!! I do put grated sharp cheddar cheese with the soup and milk.

I have made this recipe several times and it is good -- it can serve as many as 6 unless you have people with large appetites )

THIS WAS THE FIRST THING I EVER MADE WHEN I GOT MARRIED 50 YEARS AGO, AND IT IS STILL ONE OF MY FAVORITES.

We dress this up in our family with white wine, tablespoon of curry power, chopped green onions and a dash of nutmeg. YUM!

I've seen nutmeg in a number of savory dishes before, but I've never been brave enough to try it! Perhaps I should add a sprinkle to a spoonful and see what I think before adding it to the whole recipe. Does it need curry, too, with the nutmeg?

No one has bothered to reply, so I shall toss in my two cents worth. Nutmeg is excellent in any cream sauce - it is quite common in Scandinavian North German cooking - it is also the key to finishing an authentic Fettucine Alfredo. However, nutmeg can easily overwhelm the flavor profile of any recipe, so use lightly. For a recipe this size, I would try about 1/4 teaspoon - it will effect the flavor but not take over. Anytime you are using white sauce or a can of 'cream of' soup, a healthy pinch of nutmeg can add a lot. Also try adding 1/2 cup minced onion - when I am in a hurry I toss in 1/4 cup dried minced onion with a scant 1/4 cup of liquid of some sort to the recipe as I am assembling it. Hope this helps.

Have been making this since High School Home Ec. class many, many years ago. I enjoy seeing how others add/change the recipe up a bit to make it their own. Thanks for a reminding me of a comfort food I make too rarely.

This is comfort food at its best. This is exactly how I've made tuna casserole for years . got the recipe from my mom.

Just read the comments and I don't get why some ppl change the whole recipe! Some memories can not be messed with, and this is one of them.

This is exactly like my mom and my grama made it, right down to the potato chips. Now, this is how I make it as well as my girls. Thanks for bring back a small slice of nostalgic thoughts.

Just like my mom made. Very good and easy to make.

This is Mom's recipe . Don't mess with it

This is a PERFECT base recipe. I made a few changes. I used whole wheat egg noodles with chicken soup base added to the water (and boiled them two minutes less than the instructions call for). I sauted onion then added everything to that pot. I used two cans of tuna instead of one. I used the peas that you steam in the bag and prepared them in the microwave with a minute less than suggested time. I mixed up a tiny bit of cornstarch and water because I wanted to make sure it didn't turn out soupy, but it really wasn't necessary. I added a little onion and garlic powder and some red pepper. I sprinkled a little bit of sharp cheddar over the top, followed by the potato chips (tuna casserole HAS to have those!). And I covered it with foil until the last 10 minutes, so that the chips didn't burn. The only thing that was really necessary to add was the extra can of tuna. I think I would do it the same next time but would definitely add mushrooms.

IvyTamwood . yeah I loved this recipe too instead of noodles I used rice instead of tuna I used chicken instead of mushroom soup I used chicken noodle soup instead of peas I used corn instead of potato chips I used crushed crackers

Are you kidding? Why don't you just set up your own Blog!?

Granny: My comment was directed to Ivy, not to you.

This is the exact recipe my Mother made. Why mess with perfection. My Sister makes it without the peas, celery and onion. Boring but yummy too. Potato chips are a nice touch, so would be the water chestnuts.

I loved this recipe! I made a few alterations. substituted mixed veggies. broccoli, carrots, and cauliflower. Didn't have any french fried onions, so I chopped and added some fresh onions to the mix. I also added some Italian seasoned bread crumbs, sliced fresh tomatoes, and some grated cheese to the top. I've already added this one to my "recipe folder"!

I have a husband with bigtime food allergies and one thing he can eat is tuna. I make something along the lines of this but to make it healthy and to stretch our budget I add mi ed veggies or broccoli,cauilflour, carrots and mybe mushrooms which are awsome in this. Cheese? You could.Breadcrumbs, why not. Fried onions sure it's all anout what you and your family like. I am disabled and when I feel up to cooking I like to have some left over that freeze well too for the times I don't feel like or cannot cook. This is one of those recipes that taste better the next day.

I grew up eating a similar recipe. Not sure of the french fried onion topper. My family recipe was chopped onion and celery, water chestnuts, and either cream of celery, or cream of mushroom soup. Then topped with crushed corn flakes, or bread crumbs. The same measurements fed our family of six with hearty portions and 2nds for my hungry teenage brothers! It is now a family recipe for over 50 years.

this is an awsome but basic recipe. I add fresh onion, whatever vegie I have (sauted) , fresh or canned mushrooms, and a cup of sour cream. a family fav. left overs do not last long. plus dried oriental noodles. but think I will try the fried onion topping next time.

Grew up with my Mom making this recipe when I was very young. I have also made it many different ways, with different soups (mushroom, celery, chicken), with crushed potato chips instead of the fried onions and diced onion and celery added. But the couple suggestions that haven't been mentioned yet that I've used was 3-4 diced boiled eggs and several slices of Velvetta cheese cut into chunks or strips and stirred in the sauce mixture, then baked after your potato chips or fried onions have been added on top. It is a family hit with the eggs and cheese added and it does taste great! Just thought I'd share additional extra's to try. :)

I have found that adding a can of drained, diced water chestnuts (with or without the diced celery) adds a new texture and twist on the flavor. I also often use 1 can of cream of celery soup and 1 can of cream of mushroom soup and sometimes add a half cup or so of mayonnaise and it comes out very good.

This was great! I used a 9x13 baking dish, added a little cheese, and some bread crumbs in addition to the French fried onions. Yes it makes a full pan which is great for plenty of leftovers.

i think it sounds great thank you.

I love tuna so I gotta try this recipe.

I cut this recipe in half since it sounded like alot and I'm glad I did since even a half recipe yielded leftovers from my family of 3. First off, I added one rib of sliced celery since that how my mom made it. I also added onion since that was recommended by another reviewer and I prefer onion over French-fried onions any day. My husband and I both like it but agreed that it needed "something", so the next day I added a little cheese to the top of the leftovers and yes, it was better instantly. I've adjusted my new recipe to include the cheese and I'm looking forward to making it again in the future.

What kind of cheese did you use? How much do you suggest if I'm halving the recipe? Thanks!

Am going to fix this for supper tonight. I am not crazy about tuna casseroles, but this sounds good.

Serves 4. Looking at the amount of the ingredients, I would think it would serve closer to 8-12. 2 cans of soup 12 oz. can tuna, 2 cups of peas. What size servings is this?

looks good-sounds like a recipe I used to have

looks very good cant wait to try it

My family dont like peas,any idea what i could add instead or just leave them out?

Leave out peas fed this to my family without peas in the 70s.

Just made it. Added onion and garlic powder to it. Made a double batch and it was a lot. Very good.

bvthompson - the french fried onions are in the canned veg aisle "Durkee French Fried Onions" - same as used in green bean casserole. Great salad topper and snack!

Try putting frozen onion rings on top.Yummy

very tasty and will do again. Not familiar with "French-fried onions". Can you tell me about this product? Brand name? They look good in the picture! Thank you.

I thought it was a little tasteless, recipe makes a lot..plenty for 4 pple. too much for 1, wish i would've halved it. Don't think I'll make it again.

best tuna casserole ive ever tasted. wl make again

Very good! My guy actually asked for the recipe. But I accidentally made a short cut. I sprayed my glass pan, mixed ALL the ingredients in the bowl except the onions when I realized the noodles should have been cooked. No worries. I added a cup of water, stirred, and dumped it into the pan. I microwaved for about 6 minutes stirring mid-point. After that, I topped with the onions and baked for about 25 minutes and yum-yum. Everyone asked for seconds!

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My mother has made this Tuna Noodle dish for decades. My family loves it. All of our dogs love this dish. They realy love Mac and cheese. We use Pimento in this and nothin on top. It genally disappears in a short time. Yum!!

we thought it was very good but I had to add minced onion to it Iam a onion freak though cant eat to many things without them

When I make Tuna Helper or even make my own Tuna casserole, I like to use Albacore Tuna. It's more firm. Doesn't break down as bad. I've never thought of using french fried onions to put on top. One of these times I'll share my own version of Green Bean Casserole.

I have always made this with crushed potato chips instead of french fried onions. Good comfort food without either topping.

I like recipes that are quick & easy,this sound delicious,going to try this

do u have to use mushrooms?

No, use cream of celery soup instead. Hopefully you like celery.

Actually, I don't like mushrooms OR celery, so I use cream of chicken soup.

adding mushrooms is good too! My mother made this when I was growing up, however, she would also add a can of mushrooms and 2 cans of tuna instead of 1.

I sautee my onions, soup and butter in a skillet, than I cook what ever noodles, use Kluske noodles last time, and mix with that in the dish to put in oven. Makes it creameier.

This recipe is simple and sound simply delicious, I am going to try it

I have been making a recipe like this for years, the one thing that is different is I saute about 1/4 cup dices onions in 2 tablespoons of butter and mix this into the casserole.

I forgot to mention. I only use 1 can of cream of mushroom soup , and I put 1 cup of shredded cheddar (mild) cheese. always been a favorite!

We loved it. just like my mom made except she added peas. Yum.

This recipe DOES call for 2 cups frozen peas.

My family loves tuna casserole but with chopped onion (1 small - about a half cup) added.

Good but too dry, needs to be wetter.

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