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Crushed chips sprinkled over top

Potato Chip Tuna Casserole

Creamy old‑fashioned tuna casserole crowned with crunchy ridged potato chips and melty cheddar—your 30‑minute weeknight classic.

Ingredients
  

  • * 2½ cups cooked elbow macaroni 6 oz dry
  • * 2 cans 5 oz each tuna in water, drained
  • * 1 can 10.5 oz cream of chicken soup
  • * ½ soup‑can milk ≈ 5 oz
  • * Salt & pepper to taste
  • * 4 slices cheddar cheese or 1 cup shredded
  • * 1 cup crushed ridged potato chips

Instructions
 

  • # Preheat oven 350 °F. Grease 8×8 dish.
  • # In bowl combine macaroni, tuna, soup, milk, salt, pepper.
  • # Spread half mixture in dish; layer cheddar slices; top with remaining mixture.
  • # Sprinkle crushed chips.
  • # Bake 30 min until bubbly and chips golden. Rest 5 min; serve.

Notes

* Swap cream of celery soup.
* Add peas: stir in 1 cup thawed peas.