Tuna Casserole with Potato Chips
A comforting and creamy tuna casserole topped with crunchy potato chips for a delightful texture contrast. This easy-to-make dish combines tender pasta, savory tuna, and a creamy sauce, all baked to perfection with a crispy potato chip crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
Ingredients
12 ounces elbow macaroni
2 cans (5 ounces each) tuna in water, drained
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup chopped onion
1/2 cup frozen peas, thawed
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups crushed potato chips (plain or lightly salted)
Instructions
Preheat the oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the drained tuna, cream of mushroom soup, sour cream, shredded cheddar cheese, chopped onion, thawed peas, milk, garlic powder, black pepper, and salt. Mix well until fully combined.
Add the cooked macaroni to the tuna mixture and gently stir to combine.
Transfer the mixture into a 9×13-inch baking dish and spread evenly.
Sprinkle the crushed potato chips evenly over the top of the casserole.
Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the potato chip topping is golden and crispy.
Remove from the oven and let it cool for 5 minutes before serving.