My Favorite Tuna Noodle Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 10 ounces whole wheat noodles
- 2 (7 ounce) cans tuna (drained)
- 10 1⁄2 ounces cream of mushroom soup
- 1⁄2 soup can milk
- 2 tablespoons green chili peppers, chopped (roasted and peeled or canned)
- 1 small shallot, minced
- 2 tablespoons red bell peppers (chopped fine)
- 2 stalks celery (chopped fine)
- 2 cups monterey jack cheese (shredded with 1/3 of it reserved for topping)
- 1 tablespoon butter
- 3 ounces potato chips (crunched)
- 1 tablespoon salt
- 1⁄2 teaspoon fresh ground black pepper
directions
- Preheat oven to 350°F Butter a casserole dish (I used a large enameled dutch oven.) Bring 6 quarts of water and the salt to a boil. Add noodles. Mix all remaining ingredients except noodles and reserved cheese together. When noodles are about 1 minute away from done. Drain them and add to the mixed ingredients.
- Put in the casserole dish and top with reserved cheese. Top all with crushed potato chips. Bake about 30 minutes or until the chips are starting to brown slightly around the edges.
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RECIPE SUBMITTED BY
Cook In Northwest
United States
It's just hubby and I these days. We're retired, but far from spending time in the rocking chair. I enjoy cooking, but usually just do what is quick and easy. I like to have a good supply of things to just thaw and heat in the freezer, so I usually make enough to do two or more meals at a time.