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.
* Add peas: stir in 1 cup thawed peas.