A warm, comforting tuna hotdish ranks near the top of classic comfort foods. This version combines savory tuna, tender egg noodles, gooey cheddar, sweet peas, and a crunchy potato chip topping for a simple family favorite.
My family loves this casserole—my daughter requests it often—and it’s easy to make whether you need it tonight or want a make-ahead option for a busy evening. The make-ahead instructions are included below.
For this recipe you’ll need canned tuna, cream of mushroom soup, milk, mayonnaise, grated cheddar, frozen peas, egg noodles, and crushed potato chips for the topping.
Begin by cooking the egg noodles according to the package directions. While the noodles boil, mix the drained tuna, cream of mushroom soup, milk, mayonnaise, grated cheddar, and frozen peas in a large bowl.
When the noodles are cooked, drain them and transfer to a 9×13-inch baking dish.
Pour the tuna and soup mixture over the noodles.
Stir thoroughly until the noodles are evenly coated.
Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 30–40 minutes, until it’s bubbling around the edges.
While the hotdish bakes, place potato chips in a resealable bag and crush them to make the topping.
Crush the potato chips until you have an even crumb.
When the hotdish is cooked, remove it from the oven and spread the crushed chips evenly over the top. Return to the oven for 5–10 minutes, until the chips are lightly golden. If you use the broil setting to speed this step, watch carefully—chips can burn very quickly under the broiler.
Once the topping is golden, remove from the oven and serve. This casserole pairs nicely with a crisp green salad and fresh fruit.
Best Ever Tuna Hotdish:
• 1 (12 oz) can tuna (solid white albacore in water recommended)
• 2 cans cream of mushroom soup
• 1 1/3 cups milk
• 1 cup mayonnaise
• 1 cup grated cheddar cheese
• 1 cup frozen sweet peas
• Crushed potato chips (about half of an 8 oz. bag)
• 4 cups cooked medium egg noodles
Preheat oven to 350°F (175°C). Cook egg noodles according to package instructions.
In a large bowl, combine the drained tuna, cream of mushroom soup, milk, mayonnaise, cheddar, and peas.
Drain the noodles and add them to a 9×13-inch baking dish. Pour the tuna mixture over the noodles and stir until well combined.
Bake uncovered for 30–40 minutes, until the casserole bubbles at the edges. Remove from the oven, sprinkle crushed potato chips on top, and bake an additional 5–10 minutes until the chips are lightly golden.
Best Ever Tuna Hotdish — Make-Ahead Version:
• Use the same ingredients as above, but start with 4 cups dry medium egg noodles (uncooked).
Mix all ingredients except the crushed potato chips in a large bowl and transfer to a 9×13-inch baking dish. Cover and refrigerate for at least 12 hours so the noodles soften and absorb flavors.
When ready to bake, preheat the oven to 350°F (175°C) and bake for about 40 minutes, or until the center bubbles. Remove from the oven, add crushed potato chips on top, and bake 5–10 more minutes until the chips turn golden.
