Best Tuna Casserole
This hearty tuna casserole combines noodles, cheese, peas, and a crispy chip topping into a comforting pressure cooker classic, baked to golden perfection.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 12 oz Egg noodles wide variety recommended
- 21 oz Condensed cream of mushroom soup
- 2 cups Shredded Cheddar cheese divided
- 10 oz Canned tuna drained well
- 1 cup Frozen green peas
- 2.25 oz Sliced mushrooms drained
- 0.25 cup Chopped onion fresh or frozen
- 1 cup Crushed potato chips
Instructions
Instructions
- Preheat oven to 350°F to prepare for baking the topping evenly.
- Cook egg noodles in lightly salted water for about 8 minutes until tender but firm. Drain well.
- In a large bowl, mix noodles with condensed soup, 1.5 cups cheese, tuna, peas, mushrooms, and onion until well combined.
- Transfer mixture into a 9x13-inch baking dish and spread evenly.
- Sprinkle remaining cheese on top, then top with crushed potato chips.
- Bake for 25–30 minutes until cheese is melted and chips are golden. Let settle before serving.
Notes
Try substituting potato chips with crushed crackers or fried onions for a twist. Serve with steamed veggies for a complete meal.