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tuna noodle casserole

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Tuna Noodle Casserole

This classic casserole is better than ever with its creamy filling and crunchy potato chip topping. It'll bring a burst of nostalgia to your family today.

Ingredients

  • 12 oz. wide egg noodles
  • 1 12-oz. can solid white tuna in water, drained
  • 1 10.5-oz. can cream of mushroom soup
  • 1 c. sour cream
  • 1 1/2 c. heavy cream
  • 1 c. frozen sweet peas
  • 1 small red bell pepper, chopped
  • 2 celery stalks, chopped
  • 1/2 c. finely chopped onion
  • 2 c. shredded cheddar cheese, divided
  • 2 Tbsp. chopped fresh parsley, plus more for garnish
  • Salt, to taste
  • Black pepper, to taste
  • 2 c. 
  • crushed potato chips 

Direction

  1. Preheat the oven to 375º. Bring a large pot of salted water to a boil over high heat. Add noodles and cook 2 minutes less than the package directions. Drain and rinse under cool water. Set aside.
  2. Stir together the tuna, cream of mushroom soup, sour cream, heavy cream, peas, bell pepper, celery, onion, 1 cup of the cheese, 2 tablespoons of parsley, and salt and pepper to taste in a large bowl until combined. Stir in the cooked noodles and spoon the mixture into a lightly greased 13-by-9-inch baking dish. 
  3. Top the casserole with the remaining 1 cup of cheese, then the potato chips. 
  4. Bake the casserole 25 to 30 minutes or until golden brown and bubbly around the edges. Sprinkle with additional parsley before serving.