Best Tuna And Chips Casserole Recipes

GRANDMA'S TUNA CASSEROLE WITH POTATO CHIPS AND NO NOODLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crush potato chips into a large bowl. Add green beans, condensed soup, and tuna and mix until well combined. Pack into a 10x14-inch casserole dish.
• Bake in the preheated oven until the top is crispy, about 30 minutes.

MY MOM'S TUNA CASSEROLE WITH POTATO CHIPS AND EGGS

Steps:

• Butter a 2-quart casserole dish.
• In sauce pan, bring water and soup to a boil, stirring occasionally.
• Remove from heat.
• Layer cooked noodles, tuna, chopped eggs, mushroom soup and crumbled potato chips.
• Top with chips.
• Bake uncovered at 350 F for 30 minutes.
• Serve with vegetable of your choice.
• Note: Mom served vanilla pudding topped with sweetened strawberries, for dessert.

CREAMY TUNA AND BROCCOLI CASSEROLE WITH BAGEL CHIPS

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package, adding broccoli 5 minutes before pasta is done cooking.
• Return cooked pasta and broccoli to pan; stir in tuna, soup and milk. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
• Bake 15 minutes. Sprinkle with bagel chips. Bake 10 to 15 minutes longer or until bagel chips are lightly browned and casserole is hot.

CREAMY TUNA AND BROCCOLI CASSEROLE WITH BAGEL CHIPS

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package, adding broccoli 5 minutes before pasta is done cooking.
• Return cooked pasta and broccoli to pan; stir in tuna, soup and milk. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
• Bake 15 minutes. Sprinkle with bagel chips. Bake 10 to 15 minutes longer or until bagel chips are lightly browned and casserole is hot.

TUNA AND CHIPS CASSEROLE

Steps:

• 1. Heat oven to 350. Measure reserved liquid from peas and add enough milk to measure 1/3 cup. Mix liquid and soup in ungreased 1 qt.casserole. Stir in tuna, peas, onion and 1/2 cup of crushed potato chips. Bake about 20 minutes and sprinkle remaining chips on top. Bake another 10 minutes.

TUNA CASSEROLE WITH DILL AND POTATO CHIPS

Steps:

• Preheat oven to 400°. Grease a 13x9" baking dish with 1 Tbsp. butter.
• Cook egg noodles in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain pasta; let cool.
• Melt 4 Tbsp. butter in a large skillet over medium heat. Add onion and leek; cook, stirring, until soft but not brown, 8-10 minutes. Increase heat to medium-high and add mushrooms. Cook, tossing occasionally, until most of the mushroom liquid has evaporated, 4-6 minutes. Add wine and reduce until skillet is almost dry, about 2 minutes; season with salt and pepper. Stir in Worcestershire and thyme.
• Melt remaining 4 Tbsp. butter in a medium pot over medium-low heat. Whisk in flour and cook until roux is golden and looks shiny and smooth, about 2 minutes. Whisking constantly, add chicken stock and bring to a boil. Reduce heat to medium and add cream, cheddar, and hot sauce; cook, stirring, until cheese is melted, about 1 minute. Season with salt and pepper.
• Gently fold mushroom mixture, cream mixture, noodles, and tuna in a large bowl; taste and adjust seasonings if needed.
• Transfer tuna mixture to prepared baking dish. Press chips into casserole so they stand upright. Bake casserole until bubbly around the edges and chips begin to brown, 15-20 minutes. Zest one-quarter of the lemon over casserole. Let sit 5 minutes, then top with dill and chives.