Tuna Noodle Casserole with Potato Chips

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A creamy classic, great to make for those busy nights when a time consuming recipe just isn’t an option.


  • 1 (12 ounce) package egg noodles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup evaporated milk
  • 1 (5 ounce) can tuna, drained
  • 3 cups shredded American cheese
  • ⅓ cup chopped onion
  • ½ cup crushed potato chips
  • 1 pinch paprika


In a large pot with boiling salted water cook egg noodles until al dente. Drain.

In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.

Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.

Prep time: – / Cooking time: – / Total time:

Serving: 5 / Yield: 4 to 6 servings

Calories: 682.7

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