Elouises' Tuna Casserole- No Noodles

Submitted by Kizzikate

"My "other mother", Elouise Stone, gave me this recipe when I was a starving college student. Now after 30+ years, my kids and grandkids are keeping the tradition alive! Simple, satisfying, and inexpensive. I use either plain or vinegar flavored thin potato chips."

 

• Ready In: 40mins
• Ingredients: 4
• Serves: 4-6

ingredients

• 2 (6 ounce) cans chunk light tuna, packed in water, and drained
• 1 (10 1/2 ounce) can cream of celery soup
• 6 ounces potato chips, lightly crushed
• paprika (to garnish) (optional)

directions

1. Place soup in a small saucepan, stir in 1/2 cup water. Heat over medium-low heat until heated through, stirring occasionally.
2. Meanwhile, cover bottom of a 1 1/2 quart casserole dish with chips. Sprinkle with 1 can of drained tuna. Top with another layer of chips. Top this with 1/2 of the heated soup.
3. Add another layer of tuna, then the remaining chips. Pour remaining soup over all, and poke a few holes to allow soup to seep inches Sprinkle with paprika.
4. Bake, covered, for 20 minutes at 350%. Uncover, bake an additional 10 minutes.

Reviews

[Kate57]

My DH doesn't care for tuna noodle casserole and when I told him he was eating tuna in this dish he was surprised. I would make this again for a week-night supper - it is all the things Kizzikate said - simple, satisfying and inexpensive. I might try it with a 1/2 to 1 cup frozen peas next time. Thank-you for sharing!

 

[Elle H.]

This is the casserole my grandmother made for me growing up. So glad I found it here online. I absolutely love the easy and simple delicious casserole.

 

[Ryann B.]

I grew up eating this but we added a small can of peas and folded them in at the end carefully. Also added a half a can of creamer or heavy cream. Love this!

 

[mailbelle]

This was good, although a bit salty. I think it would be better using low-sodium soup and no-salt potato chips. Made for 1-2-3 Hit Wonders.