Recipe by Country Cook in Oklahoma
This recipe was popular in the 60's. It was one of the first tuna casserole's and is still a great comfort food today. Easy to make and has all the things that are usually on hand. This can also be made with the same size can of chicken. Sometimes I add mushrooms and english peas.
Top Review by Jennifer H.
My whole family loved this. We don't eat tuna casserole often so I nervous about serving it. However there were no leftovers. I used lemon noodles which complemented the tuna perfectly.
- 1 1⁄2 cups noodles
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄2 cup milk
- 1 (5 ounce) canned tuna, drained
- 1⁄2 cup potato chips
- 1⁄2 cup chopped onion
- 1 cup shredded cheese