Growing up as a child, my mom used to prepare a tuna casserole that was one of my favorites to see at the dinner table. Chunky white tuna, crunchy green peas, a rich cream sauce and my favorite, fresh regular potato chips. Sounds a little strange I know but when you try it you’ll know what I mean. The texture combined with the flavors make this classic a must have in the family cookbook.
Ingredients:
- 1 Can Mushroom Soup
- 1/2 cup of Milk
- 1 8 oz Can of Chunk White Tuna
- 1 Cup Crushed Potato Chips
- 1 Cup of Peas
Instructions:
Heat oven to 350 Degrees. Mix above ingredients in greased casserole in the order listed. Top with 1/4 cup of crushed Potatoe Chips. Bake 25-30 minutes.
As you can tell by the simplistic recipe and ingredients, this tuna casserole is very economical and can easily feed a crowd. This is a great potluck dish or can even be used in a pinch when you are at the end of your grocery cycle.
A couple of tips:
- I find frozen peas work best unless you have access to garden peas(stay away from canned peas)
- For the potato chips, I like to use ruffles (something thick for more texture)
- A great addition to this recipe is a short pasta of your choice. (i tend to use macaroni, penne, rotini or fusilli)
Drink recommendation:
To top of this classic, a large glass of milk is a great companion.
{ 3 comments… read them below or add one }
Did you use egg noodles in the picture? or a short pasta? Do you mix cooked noodles in then bake?
Hi Sue, Yes I used egg noodles and I did cook them to al dente before putting them in the casserole dish.
i was just looking around this website and found this i was missing something so i decided to make some changes i added mayo and ranch in with the milk added the tuna cooked some bacon threw that in cooked for 20 min then added cheese cooked for another 5 min and i was sweet thanx for the idea