4 ounces wide egg noodles or elbow macaroni (slightly more than 2 cups)
1 (10.5 oz) can condensed cream of mushroom soup
½ cup milk
2 (5 ounce) cans tuna in water, drained and gently flaked with a fork
½ cup grated sharp cheddar cheese
1 cup potato chips, coarsely crushed
Optional: ½ cup frozen peas
Directions
Preheat oven to 350°F. Grease a 1 ½ quart casserole dish; set aside.
Cook the noodles in a large pot of salted boiling water according to package directions, just until al dente. Drain.
In a large bowl, whisk together condensed soup and milk. Gently stir in the cooked noodles, tuna and peas (if using). Taste and season with salt and pepper, if necessary.
Transfer mixture to prepared dish. Sprinkle cheese on top, then crushed potato chips.
Bake for 20-25 minutes, or until top is golden brown and inside is hot and bubbly.
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Classic Tuna Noodle Casserole
By Terrie Lewis | March 03, 2024
PREP: 20 min COOK: 25 min
Serves 3-4
Ingredients
4 ounces wide egg noodles or elbow macaroni (slightly more than 2 cups)
1 (10.5 oz) can condensed cream of mushroom soup
½ cup milk
2 (5 ounce) cans tuna in water, drained and gently flaked with a fork
½ cup grated sharp cheddar cheese
1 cup potato chips, coarsely crushed
Optional: ½ cup frozen peas
Directions
Preheat oven to 350°F. Grease a 1 ½ quart casserole dish; set aside.
Cook the noodles in a large pot of salted boiling water according to package directions, just until al dente. Drain.
In a large bowl, whisk together condensed soup and milk. Gently stir in the cooked noodles, tuna and peas (if using). Taste and season with salt and pepper, if necessary.
Transfer mixture to prepared dish. Sprinkle cheese on top, then crushed potato chips.
Bake for 20-25 minutes, or until top is golden brown and inside is hot and bubbly.
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