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This is the best tuna casserole I have ever eaten in my life! I prefer to eat it when it is fixed on the stovetop, rather than baked, but you can make it baked with this recipe also.
- 4 (6 ounce) cans tuna in vegetable oil, drained
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1 (7 ounce) can peas
- 1 (12 ounce) package egg noodles (I use NO Yolks Noodles, medium or broad)
- 5 hard-boiled eggs
- 1 yellow sweet onion, diced
- regular potato chips (for baking only, I use either Lay's or the generic brand non-ruffle)
- Boil the eggs for 10-15 minutes.
- Boil the egg noodles until al dente, 7-8 minutes.
- Dice the onion.
- While eggs & noodles are still boiling, mix the tuna, cream of mushroom soup, the small can of peas, and the diced onion together in a big pot on the stove. Cook at about medium.
- When the noodles are al dente, drain, then add them to the big pot.
- When the eggs are done, and warm enough to handle without getting burned, dice the eggs up into the big pot.
- Stir the entire tuna casserole mixture well, add salt and lots of pepper to taste, and let simmer for a while, so that the flavors have a chance to mingle. About 10-15 minutes.
- Serve hot.
- Baked Recipe:.
- Follow above recipe (excluding the stovetop big pot).
- After mixing together all ingredients in a big bowl, get out your casserole dish, and lay a layer of the Lay's potato chips on the bottom.
- Put in a thick layer of tuna casserole mixture, then add another layer of Lay's potato chips. Add another layer of tuna mixture, then chips, then tuna.
- You can also crumble some up to sprinkle on the top.
- Bake at 375°F for 20-30 minutes.
- (I think this recipe is the best when it is not baked, but both ways are delicious).
Oh yum! This sounded so good I made it right away on the stove top. I substituted crm of chicken & mushrooms soup and sprinkled top with crushed chips and a little leftover shredded cheddar. How in Heavens name did I overlook this. It is now safely in my favorites cookbook! Thanks!