tuna noodle casserole ala mom

Total Time
45mins
Prep 15 mins
Cook 30 mins

relating to a thread, this was my mom's best recipe, and thats saying alot---- she actually made this the night my dh proposed- and he went thru with it, lol.

Ingredients Nutrition

  • 2 (5 ounce) cans cream of mushroom soup
  • 1 can milk
  • 2 (6 ounce) cans tuna, drained
  • 12 ounces bow tie pasta or 12 ounces farfalle pasta, cooked according to package directions
  • onion salt
  • pepper
  • 6 ounces potato chips, crushed

Directions

  1. preheat oven to 350.
  2. in a 12" casserole dish combine soup, milk, tuna, and pasta, stirring to mix well.
  3. add seasoning, mix again.
  4. top with potato chips.
  5. bake for 30 minutes.
  6. serve.
  7. ** note--- pour regular milk into one of the soup cans to measure.
Most Helpful

4 5

This was very good! I used a bit more of pepper and onion salt to taste after it was cooked because it was quite bland before it was put in the oven. I also added a cup of frozen peas. Thanks so much for the recipe chia ; )

4 5

This is a very good base recipe, although it was a little bland for our tastes so I'd probably add something next time to give it a little more flavor. I used Imagine creamy mushroom soup in place of the cream soup and milk to make it dairy-free, and sprinkled Baked Lays over the top. The potato chips gave it a nice crunch. Thanks for an easy weeknight meal!

4 5

This tuna casserole gets high ratings all around. I loved the ease and quick preparation. As much as I hate to make changes on a first time preparation, I will list my changes here. I used one 6 oz. can of chunk light tuna, one 6 oz. can of albacore tuna, one 10-1/2 oz. cans each of cream of mushroom/chicken combination soup, 1 10-1/2 oz. can of cream of celery soup and used 2 soup cans of lowfat milk. I also added about a cup of canned sweet peas. Because I didn't have any potato chips on hand, I made a bread crumb topping by shredding day-old bread and mixed with 3 T. of melted margarine, which I then sprinkled over the top of the casserole. This worked out very well. The reason for the increased amount of soup/milk mixture is my fault since I added more farfalle pasta to the tuna/soup/milk mixture than was called for, therefore, I needed more liquid. I baked the casserole in a 3 quart casserole dish and, with my additional ingredients, it probably would serve 8. In any case, this is such a good casserole and kid friendly to boot. I'll definately keep this in my file of recipes to make again. Next time I make this, I may add some sour cream and a bit of cheese to punch it up a bit. Very good. Thank you chia for sharing!