I may have to give Mom a call and double check on this…but I do believe this Quick and Easy Tuna Noodle Casserole may have been the first ever actual meal that I cooked up for us! Of course, I did lots of little things first and followed my progression of snacks, breakfasts, lunches.
When it came time to try my hand at dinners, casseroles were an easy choice and this was one my Mom had frequently made. So it was a first for me growing up then, and a long time quick comfort food meal now with my own family!
Even though this is a very basic casserole dinner it is still a good recipe to have tucked away for quick dinner ideas.
Typically, all of the ingredients are on hand in the pantry which makes it convenient for an evening that you don’t have dinner planned (and/or short on groceries).
The extra special topping is my own upgrade on my childhood version. Our kids have always loved the double cheesy effect of having the casserole topped with shredded cheddar cheese and some Ruffles cheddar and sour cream chips!
Quick and Easy Tuna Noodle Casserole
- 1 26 oz can cream of chicken condensed soup (family size - cream of mushroom is just as popular)
- 1 cup milk
- 2 5 oz cans tuna (we prefer albacore)
- 2 cups peas (frozen, we also use a combination of veggies as an alternate)
- 1/2 tsp each, salt & pepper (or more, to taste)
- 1/2 tsp garlic powder
- 1 12 oz bag wide egg noodles (cooked, drained, rinsed)
- 1 cup cheddar cheese (medium, shredded)
- 1/2 cup Ruffles Cheddar and Sour Cream Potato Chips (slightly crushed, uneven size pieces)
- While your noodles are cooking, preheat the oven to 400 degrees F (205 degrees C). In a casserole dish or dutch oven, combine cream of chicken, milk, tuna, peas, and seasoning (salt, pepper, garlic powder).
- Add cooked noodles and stir all ingredients together. Top with shredded cheddar cheese and crumbled Ruffles chips. Cover and bake at 400 degrees F (205 degrees C) for about 30 minutes, or until the casserole is bubbling around the edges and the topping is nice and crispy. *I usually remove the cover for the last 10-15 minutes of cooking time.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!