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My review
Tuna Noodle Casserole II
Chris Smith
"This is the old tried and true, 1950's style tuna noodle casserole we remember as kids. Uses ingredients most people have on hand, especially those broken chips at the bottom of the bag that nobody wants to eat. Got to have those chips on top to be real."
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Ingredients
1 h servings 467Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
- Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
- Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
- Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 451601 Ratings
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Most helpful positive review
2/16/2003
This is a great basic tuna noodle recipe. However, I made a few changes I believe made it even better. First, I cooked the noodles a couple of minutes less than the package calls for, so after...
Most helpful critical review
3/30/2003
My two biggest regret making this dish is that I can't give it negative stars and it was a waste of two perfectly good cans of tuna.
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2/16/2003
This is a great basic tuna noodle recipe. However, I made a few changes I believe made it even better. First, I cooked the noodles a couple of minutes less than the package calls for, so after...
11/8/2002
Hi this is Chris and this is my recipe. We're thrilled so many people like it and add whatever items that suit your family's tastes. We use the 98% fat free soups, 2% milk, and shell macaroni b...
9/7/2002
This recipe is fantastic. I made 3 changes though. Instead of American cheese, I used 8 oz of shredded Sharp cheddar, I used reduced calorie cream of chicken instead of cream of mushroom (my hus...
2/17/2007
Awesome recipe!!! I decided to make it exactly as written the first time and make any changes I thought it needed next, except I did use 6 slices of cheese instead of 4. It is so perfect the w...
3/16/2006
I loved this recipe, but I changed so much in it, I didn't give 5 stars because I almost made up a different recipe! I used 1 can cream of mushroom, 2 cans cream of chicken, and 2 cups milk, si...
3/30/2003
My two biggest regret making this dish is that I can't give it negative stars and it was a waste of two perfectly good cans of tuna.
2/16/2006
We really liked this easy tuna noodle casserole recipe. I used low-fat soups, skim milk, reduced-fat cheese, and crackers instead of potato chips, and it was delicious. I also added frozen pea...
9/24/2002
Easy, great tasting casserole! My husband said a total of 5 times how good it was. I made a couple of minor changes...I used a can of healthy select cr. of chicken soup b/c I didn't have cr....
11/6/2002
This was simple and great. I added 1/2 cup monterey jack shredded cheese, 1 box thawed frozen peas, a can of mushroom pieces and stems, and sprinkled Panko with butter bread crumbs over the top ...