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A serving spoon lifts a cheesy noodle casserole, The Best Tuna Casserole, topped with crispy crumbs from a ceramic baking dish on a wooden surface.
Melissa Jo

The Best Tuna Casserole

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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! 
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 860

Ingredients
  

Equipment

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the oven at 375°F for 20 - 25 minutes. Enjoy!

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Nutrition

Calories: 860kcalCarbohydrates: 70gProtein: 40gFat: 47gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 135mgSodium: 1734mgPotassium: 846mgFiber: 3gSugar: 5gVitamin A: 941IUVitamin C: 8mgCalcium: 405mgIron: 3mg

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. 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.

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