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