The Best Tuna Casserole ๐

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!


















I absolutely love this Vietri Bakers Blue Small Rectangular Serving/Baking Dish! This dish is durable, provides even heat distribution, and it is perfect for your deep dish casserole baking dish needs. I also love that it is dishwasher, microwave, freezer, and oven safe!







๐ More Delicious Casserole Recipes
๐ How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
๐ค Common Questions
Yes! If you use the whole milk instead of the evaporated milk skip the pasta water step. You don’t need to mix the pasta water with the whole milk that’s only if you are using the evaporated milk.
However, if you use whole milk use 1 cup of it to replace the 1/2 cup of pasta water and 1/2 cup of evaporated milk.
Yes, you can use any flavor chip you prefer!
๐ฅ Items Featured in the Video
Click the image Below to View Products โฌ๏ธ


The Best Tuna Casserole
Ingredients
- 6 cups cooked wide egg noodles
- ยฝ cup pasta water
- ยฝ cup evaporated milk
- 10.5 oz can cream of mushroom soup
- 10.5 oz can cream of celery soup
- ยพ cup sour cream
- 1 tsp celery salt
- ยฝ tsp cracked black pepper
- 12 oz can solid white albacore tuna drained
- 2 cups freshly shredded cheddar cheese divided
- 2 ยฝ cups sea salt and vinegar chips
- 2 tbsp melted butter
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 ยฝ 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 ยฝ 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 ยฝ 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 375ยฐF for 20 – 25 minutes. Enjoy!
Video

Notes
- If you want you to use regular whole milk instead of the evaporated milk just skip the pasta water step. You don’t need to mix the whole milk with pasta water that is only if you are using the evaporated milk.ย However, if you use whole milk use 1 cup of it to replace the 1/2 cup of pasta water and 1/2 cup of evaporated milk.