Classic Tuna Casserole with Cream of Mushroom (Easy & Budget-Friendly Dinner Recipe)
This Classic Tuna Casserole is a simple, no-fuss dinner that just works. It’s creamy, filling, and made with basic ingredients you probably already have on hand. Perfect for busy weeknights when you need something quick, budget-friendly, and guaranteed to feed the whole family.
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If you want more easy and affordable dinner recipes, check out this Beef Noodle Casserole, for another simple, family-friendly option.
How to Make Classic Tuna Casserole with Egg Noodles
Here are the ingredients you need to make this classic tuna casserole, plus step by step instructions for how to make it.
Ingredients
- 16 oz egg noodles
- 22.6 oz cream of mushroom soup
- 2 – 5oz cans tuna, drained
- 15 oz can sweet peas, drained
- 1 ½ cups crushed potato chips
Step by Step Instructions
1. Preheat your oven to 350°F so it’s ready when the casserole is assembled.
2. Cook the egg noodles following the package instructions until just tender (al dente). Drain well and set aside.
3. In a large mixing bowl, combine the cooked noodles with the cream of mushroom soup, stirring until the noodles are evenly coated. Add the tuna and mix until well combined.
4. Gently stir in the peas so they’re spread evenly without breaking them up.
5. Transfer the mixture into a greased 9×13-inch baking dish and spread it into an even layer.
6. Place the potato chips in a sealed bag and crush them into small pieces, then sprinkle evenly over the tuna noodle mixture.
7. Bake for about 20 minutes, or until heated through and the topping is lightly crisp.
This is one of those recipes you’ll come back to again and again. It’s easy, affordable, and gets dinner on the table without any hassle. Great for nights when you need something warm, filling, and dependable.
More Easy Casserole Dinner Recipes
- Beef Stroganoff Casserole
- Sloppy Joe Biscuit Casserole
- Mexican Tater Tot Casserole
- Rotel Chicken Spaghetti Casserole
Classic Tuna Casserole
Ingredients
- 16 oz egg noodles
- 22.6 oz cream of mushroom soup
- 2 – 5 oz cans tuna, drained
- 15 oz can sweet peas, drained
- 1 ½ cups crushed potato chips
Instructions
- Preheat your oven to 350°F so it’s ready when the casserole is assembled.
- Cook the egg noodles following the package instructions until just tender (al dente). Drain well and set aside.
- In a large mixing bowl, combine the cooked noodles with the cream of mushroom soup, stirring until the noodles are evenly coated. Add the tuna and mix until well combined.
- Gently stir in the peas so they’re spread evenly without breaking them up.
- Transfer the mixture into a greased 9×13-inch baking dish and spread it into an even layer.
- Place the potato chips in a sealed bag and crush them into small pieces, then sprinkle evenly over the tuna noodle mixture.
- Bake for about 20 minutes, or until heated through and the topping is lightly crisp.
