The Best Tuna Casserole

Name: The Best Tuna Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 cups cooked wide egg noodles; ½ cup pasta water; ½ cup evaporated milk; 10.5 oz can cream of mushroom soup; 10.5 oz can cream of celery soup; ¾ cup sour cream; 1 tsp celery salt; ½ tsp cracked black pepper; 12 oz can solid white albacore tuna (drained); 2 cups freshly shredded cheddar cheese (divided); 2 ½ cups sea salt and vinegar chips; 2 tbsp melted butter

frommelissajorealrecipes.com melissajorealrecipes.com/the-best-tuna-casserole

We always think of tuna for lunch, but tuna for dinner is a savory treat! I put together the creamiest, most incredibly delicious tuna casserole for you hence the name the best tuna casserole. I have a few sneaky ingredients that are going to make your new favorite tuna casserole recipe a family favorite. A couple of those sneaky little ingredients are evaporated milk and celery salt. Just the addition of those two ingredients is going to give you the most creamy, savory tuna casserole that even the kids will want to eat! Not to mention the crushed up buttery salt and vinegar chips that I used as my casserole topping. Of course you can use any chip flavor you'd like, but the salt and vinegar adds an incredible pop of flavor on top. So, are you ready to turn that tuna cans frown upside down? Let's make it!

45 min

cook 25 min

American

Ingredients

Instructions

Boil the wide egg noodles in salted water according to package directions until al dente (you will need 6 cups of cooked egg noodles). Save ½ cup of the pasta water in a small measuring cup or bowl. Then, add the evaporated milk and mix it with the pasta water until combined. Set it aside.
In a large measuring cup or bowl, add the cooked egg noodles, cream of mushroom soup, cream of celery soup, sour cream, and the evaporated milk pasta water mixture. Fold everything together until incorporated. Then, add in celery salt, cracked black pepper, the can of drained tuna, and ½ a cup of freshly shredded cheddar cheese. Fold that together until fully incorporated. Set it aside.
Now, take a large ziploc and add in the sea salt and vinegar chips. Close the ziploc bag and crush the chips up. Once they are all crushed up, pour in the melted butter, close the ziploc bag, and shake it around so the butter can coat the crushed up chips. Set that aside.
Add that creamy tuna noodle mixture into a greased baking dish and smooth it out so it's in an even layer. Next, evenly sprinkle 1 ½ cups of freshly shredded cheddar cheese over the top. Then, sprinkle the buttery crushed chips evenly all over the top.
Bake in the oven at 375°F for 20 - 25 minutes. Enjoy!

Nutrition

Calories: 860 kcal
Carbohydrate Content: 70 g
Protein Content: 40 g
Fat Content: 47 g
Saturated Fat Content: 17 g
Trans Fat Content: 0.2 g
Cholesterol Content: 135 mg
Sodium Content: 1734 mg
Fiber Content: 3 g
Sugar Content: 5 g
Unsaturated Fat Content: 23 g
Serving Size: 1 serving