Recipe By Chris Smith
Published Sep 25th
Tuna Noodle Casserole II
Prep 10m Cook 50m Additional - Ready In 60m
Servings 8 servings Calories 467.4

This is the old tried and true, 1950’s style tuna noodle casserole we remember as kids. Uses ingredients most people have on hand, especially those broken chips at the bottom of the bag that nobody wants to eat. Got to have those chips on top to be real.

Recipe Ingredients

  • 1 (16 ounce) package uncooked pasta shells
  • 2 (5 ounce) cans tuna, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 ¼ cups milk
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon crushed garlic
  • 4 slices processed American cheese
  • 1 ½ cups crushed potato chips

Cooking Directions

  1. 1 Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
  3. 3 Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
  4. 4 Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
  5. 5 Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.

Nutrition Facts

  • Calories 467.4
  • Carbohydrate 57.6 g
  • Cholesterol 30 mg
  • Fat 16 g
  • Fiber 3.4 g
  • Protein 22.6 g
  • Saturated Fat 6.1 g
  • Sodium 1143.2 mg
  • Sugar 3.8 g


  1. This was simple and great. I added 1/2 cup monterey jack shredded cheese, 1 box thawed frozen peas, a can of mushroom pieces and stems, and sprinkled Panko with butter bread crumbs over the top before baking. The family loved it.
  2. Awesome recipe!!! I decided to make it exactly as written the first time and make any changes I thought it needed next, except I did use 6 slices of cheese instead of 4. It is so perfect the way it is I would not change a thing! I also used the 98% fat free soup. - Read more ...
  3. I loved this recipe but I changed so much in it I didn't give 5 stars because I almost made up a different recipe! I used 1 can cream of mushroom 2 cans cream of chicken and 2 cups milk since many said it was dry. I used whole wheat egg noodles instead of shells - Read more ...
  4. We really liked this easy tuna noodle casserole recipe. I used low-fat soups skim milk reduced-fat cheese and crackers instead of potato chips and it was delicious. I also added frozen peas and a can of sliced mushrooms. The recipe makes so much as we enjoyed it last night we have plenty of leftovers - Read more ...
  5. This recipe is fantastic. I made 3 changes though. Instead of American cheese, I used 8 oz of shredded Sharp cheddar, I used reduced calorie cream of chicken instead of cream of mushroom (my husband hates mushrooms) and I cut the salt in half. To be honest, you could probably get rid of the salt - Read more ...
  6. My two biggest regret making this dish is that I can't give it negative stars and it was a waste of two perfectly good cans of tuna.
  7. Hi this is Chris and this is my recipe. We're thrilled so many people like it and add whatever items that suit your family's tastes. We use the 98% fat free soups, 2% milk, and shell macaroni because the sauce fills in the little cup shape. If we have fresh mushrooms we add a few. - Read more ...
  8. Easy great tasting casserole! My husband said a total of 5 times how good it was. I made a couple of minor changes...I used a can of healthy select cr. of chicken soup b/c I didn't have cr. of celery and my cr. of mushroom was roasted garlic flavor(I omitted the crushed garlic). I also - Read more ...
  9. This is a great basic tuna noodle recipe. However, I made a few changes I believe made it even better. First, I cooked the noodles a couple of minutes less than the package calls for, so after baking they will not be overdone. I added a can of mushrooms, and an additional can of soup - Read more ...