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Midwestern Tuna Noodle Casserole

Midwestern tuna noodle casserole bakes egg noodles, tuna, peas, creamy mushroom sauce, and a crisp potato chip topping.

Published and reviewed by Kitchgrow on 14 August 2026Updated

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Midwestern Tuna Noodle Casserole

50 mintotal

45 min hands-on5 min hands-off

Prep 15 min · Cook 30 min

Serves
4
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 4 servings.

You'll need: Oven, Stovetop.

Includes 5 minutes of resting time after baking so the creamy sauce settles before scooping.

Method

  1. Heat the oven to 190°C and grease a medium baking dish.

  2. Melt butter in a pan and cook the onion until softened.

  3. Stir in cream of mushroom soup, milk, tuna, peas, black pepper, and salt.

  4. Fold in the cooked egg noodles and half the cheddar cheese.

  5. Transfer to the baking dish, top with remaining cheddar and crushed potato chips, then bake until bubbling.

  6. Rest for 5 minutes before serving so the casserole sets slightly.

    5 min

How to tell it's done

The casserole should be creamy and bubbling, with tender noodles and a crisp salty topping.

Getting it right

Tip

Cook the noodles just until tender; they will soften more while baking in the sauce.

What to serve it with

Serve with a green salad, steamed vegetables, or pickles.

Common mistakes

The casserole is dry and pasty.
Undercook the noodles by a minute or two before they go in. They keep absorbing the sauce in the oven, and noodles boiled to done first come out swollen and the sauce disappears.
The chip topping goes soft.
Crush and scatter them in the last ten minutes of baking rather than at the start. A full bake steams them under the rising moisture and they lose all their crunch.

Substitutions

  • Potato Chips — Breadcrumbs can be used for a less salty topping, but potato chips give the classic pantry-style crunch.
  • Tuna — Cooked Chicken can be used for a non-fish casserole, but it will no longer be tuna noodle casserole.

Storing and reheating

Keeps three days in the fridge. Reheat covered in the oven with a splash of milk; the sauce tightens considerably overnight. It freezes for two months unbaked and without the chips — add those fresh before it goes in the oven.