Potato Chip Tuna Casserole
This hearty potato chip tuna casserole is a crowd-pleasing classic! Creamy, cheesy and topped with a crunchy potato chip crust, it's comfort food at its best.
Servings: 6 servings
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Ingredients
- 1 bag no egg yolk noodles
- 2 6 oz cans tuna
- 1 10.5 oz can cream of mushroom soup
- 2 cups cheddar cheese shredded and divided
- 1 cup sour cream
- 1 cup Lays potato chips crushed
- 1 cup mushrooms sliced
- 1/2 white onion diced
- 1/2 cup 2 stalks celery, diced
- 1 Tbsp oil
- 1/2 cup milk
Instructions
- In a large pot, bring water to a boil, add noodles and cook until tender, about 10 minutes.
- Drain the noodles.
- In a frying pan over medium heat, sauté onion, celery and mushroom with olive oil. Cook until the onion is translucent, about 10 mins.
- In a medium mixing bowl combine soup, half of the cheese, sour cream and milk. Mix well.
- In a medium bowl crush lays chips, add 1/2 the cheese and mix.
- In a 9x12 casserole dish combine tuna and noodles. Add vegetable mixture.
- Add sauce to the noodle mixture and combine well.
- Top the noodles with the chips and cheese.
- Place the dish in the oven preheated to 350 degrees.
- Bake for 25-30 minutes or until cheese is melted and casserole is bubbly.