Tuna Noodle Casserole, or “1970’s Throwback Dinner”

Preparation time: 20 minutes Cooking time: 15 minutes Easy - for beginners Serves: 6 - 8


Nothing says 1974 and freshman year in high school to me like this Tuna Noodle Casserole. Noodles, cream of mushroom soup, tuna right outta the can, potato chips and grated cheese. Even some peas to make it "healthy". Such comfort!


  • 1/2 bag of thin ribbon-style noodles (about 3 cups uncooked)
  • 3 5-oz. cans of tuna packed in water, drained
  • 2 cans cream of mushroom soup
  • 1/2 cup cream (or half n half or milk – your choice)
  • 1/2 bag frozen baby peas
  • 1/2 cup crushed potato chips
  • 1/2 cup grated cheese – mild cheddar or Colby Jack
  • paprika


Preheat oven to 425.

Cook noodles according to package directions until just al dente. While the noodles are cooking, add tuna and mushroom soup, cream/milk and peas to a large mixing bowl and stir until well mixed. When noodles are cooked and drained well, add to tuna mixture and stir to mix well.

Pour tuna mixture into a Pam-sprayed oven safe casserole dish. Sprinkle with crushed potato chips, top with grated cheese and sprinkle with paprika.

Bake for 15 minutes in the very hot oven until bubbly. Allow to cool 5 minutes before serving.

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