Description

A nostalgic, creamy, and comforting Tuna Noodle Casserole made with tender egg noodles, canned soups, tuna, peas, and a crispy potato chip topping. It’s a quick, pantry-friendly dinner that feels warm and homey every time.

Ingredients

8 ounces egg noodles

1 (10.5-ounce) can cream of celery soup

1 (10.5-ounce) can cream of mushroom soup

1/2 cup sour cream

1/2 tbsp onion powder

1/2 tsp black pepper

1 1/2 cups shredded cheddar cheese

1 (12-ounce) can tuna, drained

1 cup frozen peas

1 cup crushed plain ruffled potato chips

Fresh parsley, optional for garnish

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Instructions

Preheat the oven to 375ºF (190ºC).
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large bowl, whisk together the cream of celery, cream of mushroom, sour cream, onion powder, and black pepper until smooth.
Add the shredded cheese, cooked noodles, drained tuna, and peas. Stir until well combined.
Spread the mixture evenly into a 9×13-inch baking dish.
Top with the crushed potato chips for a crispy finish.
Bake for 30–35 minutes, until heated through and bubbling.
Garnish with fresh parsley if desired and serve warm.

Notes

Swap potato chips for buttered breadcrumbs for a different topping.

Add diced celery or sautéed onions for extra texture.

Mix in additional cheddar or Monterey Jack for a richer flavor.

A dash of garlic powder or paprika adds depth to the sauce.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 780mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 22g
Cholesterol: 60mg