I’m from the Midwest and guess what? We LOVE casseroles. Whether it’s tater tot casserole, spaghetti pizza style or tuna noodle potato chip casserole, we were always pumped about casserole night.
And if you’re not sure what any of these casseroles are, hang tight because I have tuna noodle casserole RIGHT HERE, RIGHT NOW, and the spaghetti pizza style and tater tot casserole are comin’ in hot this fall and winter.
If you try all three, you’ll basically be reliving my childhood with me, and I’m here for it.
This recipe is better than the OG.
OG tuna noodle potato chip casserole is made with egg noodles, tuna, peas, a ‘sauce’ made with cream of mushroom soup and is topped with crushed potato chips.
My new and improved tuna noodle casserole is made with many of those traditional ingredients, but instead of “cream of” soup, I made the sauce from scratch. And it’s still insanely simple and easy to make, but it’s SO MUCH MORE delicious.
It starts with butter, onion and garlic, a roux (flour added to the butter to thicken), stock and milk, my (not-so) secret seasonings and is finished with Parmesan cheese.
Then, you stir in peas, tuna and a squeeze of fresh lemon juice if you’re feeling sassy. Um, yum.
Learn how to make tuna noodle casserole with potato chip topping – from scratch!
And THE BEST PART is the potato chip topping, which is just…. potato chips. What else could you possibly need to make this so freaking delicious?
Crispy, salty potato chips are crushed up and sprinkled on top, then baked until the sauce is bubbly and the chips are even crispier.
It’s just amazing. And nostalgic. And comforting.
You need it, I need it.Print
Tuna Noodle Potato Chip Casserole
Simple tuna noodle casserole with potato chip crust – made from scratch with no “cream of” soup, yet is easy to make and more delicious than the original!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr
- Yield: Serves 8 1x
- Category: Dinner, Entree
- Method: Stove-Top, Baking
- Cuisine: American
- 12-ounce bag whole grain egg noodles
- 5 tablespoons butter
- ½ medium onion, peeled and finely diced
- 3–4 cloves garlic, peeled and minced
- 1 ¾ teaspoons coarse salt
- 1 teaspoon celery salt
- 1 teaspoon dried mustard powder
- ½ teaspoon black pepper
- Pinch cayenne pepper
- ½ cup all-purpose flour
- 3 cups unsalted vegetable or chicken stock
- 1 ½ cups low fat milk
- 3 2.6-ounce pouches tuna (or canned, drained)
- 1 cup frozen spring peas (or canned, drained)
- Splash fresh lemon juice (optional)
- ¼ cup freshly grated Parmesan cheese
- 2-ounces potato chips, crushed
- Preheat the oven to 375 degrees.
- Bring a large pot of water to a boil. Cook the egg noodles according to package directions. Drain and set aside.
- In a large Dutch oven or large oven-safe pot, heat butter to medium. Once melted, add the onion and sauté 4-5 minutes or until soft. Stir in the garlic, salt, celery salt, mustard powder, black pepper and cayenne. Stir in the flour.
- Increase heat and vigorously whisk in the chicken stock and bring to a simmer, continuing to whisk as it thickens. Whisk in the milk, bring to a simmer, then reduce the heat to medium-low and let simmer 4-5 minutes or until thickened. Stir in the tuna, peas, lemon juice (if using) and Parmesan cheese. If sauce is too thick, whisk in additional stock or milk, ¼ cup at a time. Taste and adjust the seasoning. Fold in the cooked egg noodles until combined with the sauce.
- Sprinkle the crushed potato chips on top. Bake 20-25 minutes or until chips are lightly browned and the sauce is bubbly.
- Serving Size: 1/8 of recipe
- Calories: 365
- Sugar: 6g
- Sodium: 733mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 96mg
Keywords: satisfying, comfort, delicious, easy, ideas, family friendly