Tuna Noodle Casserole Recipe With Ripples Chips

Easy tuna noodle casserole made with pantry staples, creamy sauce, tender noodles, and a crisp topping. A simple weeknight dinner everyone enjoys.

Whenever I look at my pantry and find the basics, especially tuna and egg noodles, my mind automatically thinks of this tuna noodle casserole. It's one of those recipes that lives in the back of my brain as the answer to "what's for dinner?" when I'm too tired to go to the store or figure out something complicated.

I first saw it in an old magazine from the 1970s, and hand to make it. My family loves it, and honestly, it's so comforting that even I look forward to eating it on busy weeknights.

What I've learned from years of weeknight cooking is that the best casseroles are the ones where you build everything in one bowl without multiple steps or complicated techniques. The key to making this work is understanding how starches absorb liquid during baking. By mixing everything together before it goes in the oven, the pasta continues to soak up moisture and flavor as it bakes, creating that cohesive, creamy texture without needing to make sauce from scratch or cook components separately.

I'm confident that the crushed topping is the reason everyone ask for seconds. What I found through testing different options is that using something salty and crunchy creates the textural contrast that makes casseroles satisfying instead of one-note soft. That crispy top layer paired with the creamy filling is exactly what comfort food should be.

This recipe is a reliable go-to that does't need fancy ingredients or tons of time to make something everyone actually wants to eat. It uses pantry staples, and I almost always have everything I need on hand, and my kids never complain when I tell them it's casserole night. It saves me on busy days and while it's so incredibly easy, it still feels like a real, homemade dinner.

Ingredients

Tuna packed in water is what I use for this casserole because it gives a cleaner taste without leaving an oily film in the sauce. If you only have tuna in oil, drain it really well so the casserole doesn't turn heavy.

Egg noodles hold their shape better than regular pasta and keep that soft but springy bite even after baking. Wide egg noodles work best because they catch the sauce nicely.

Cream of mushroom soup acts as the base and brings a thicker texture without me having to make white sauce from scratch, which saves so much time on busy days. Milk thins it out to the right consistency for coating the noodles.

Frozen peas add color and little pops of sweetness without any extra prep. Cheddar cheese blend melts smoothly and gives the casserole richness without turning grainy.

Crushed potato chips on top add that salty crunch that pairs perfectly with the creamy base. Panko works too, but chips add something special to the topping.

See the recipe card for exact quantities.

How to Make Tuna Noodle Casserole?

This tuna noodle casserole comes together quickly with pantry staples and a few fresh additions. The steps are easy to follow, and everything bakes into a creamy, comforting dish with a crisp topping.

Cook the Noodles

Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain them well so the casserole doesn’t turn watery. Set aside.

Mix the Filling

In a large bowl, combine the drained tuna, cream of mushroom soup, frozen peas, milk, salt, and pepper. Stir until everything comes together and the tuna breaks into smaller pieces.

Add the Noodles

Add the cooked noodles to the bowl. Gently fold them into the mixture until the sauce coats the noodles evenly.

Assemble the Casserole

Grease a 9x13-inch baking dish. Pour the noodle mixture into the dish and spread it out so it cooks evenly.

Add the Topping

Sprinkle the crushed potato chips over the top. Add the cheddar cheese blend on top of the chips.

Bake

Place the dish in the oven and bake for 20 to 25 minutes. The casserole is ready when the edges are bubbling and the top has turned lightly golden.

Serve

Let it sit for a couple of minutes, then serve hot. Enjoy your tuna noodle casserole!

Storage

Let the casserole cool to room temperature before storing. Transfer leftovers into an airtight container or cover the baking dish tightly with foil. It keeps in the fridge for up to 3 days. Reheat in the oven at 325°F until warmed through, or use the microwave for single portions. The topping will soften in the fridge, so you can add a small handful of fresh fried onions after reheating if you want the crunch back.

Recipe