Tuna Casserole with Potato Chips

Comfort food doesn’t get more classic—or easier—than this. Creamy tuna casserole topped with crispy potato chips is a nostalgic favourite that’s quick to make and family-approved. This version keeps it simple, using pantry staples you likely have on hand. Perfect for a weeknight dinner.

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• 2 cans (170g each) tuna in water, drained
• 2 cups cooked egg noodles (about 3 cups uncooked)
• 1 can (284ml) cream of mushroom soup
• ½ cup milk
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1 tsp onion powder
• Salt and pepper to taste
• 1½ cups crushed plain potato chips

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Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.

In a large bowl, mix tuna, cooked noodles, mushroom soup, milk, peas, cheese, and onion powder. Season with salt and pepper.

Pour mixture into prepared baking dish and spread evenly.

Top with crushed potato chips.

Bake uncovered for 25–30 minutes, or until bubbly and golden on top.

Let sit 5 minutes before serving.

Tip: Swap out the cream of mushroom for cream of celery if you like a milder flavour. You can also add sautéed onions or mushrooms for a twist.

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