Tuna casserole is one of my families all time favorite dishes. It is so simple to put together for a quick and easy weeknight meal. I’ve added cheese and kettle chips to my version of this classic dish. The kettle chips add a hearty crunch to each bite and everyone knows that cheese just makes everything better!

I hope you enjoy our version as much as we do!

Print Recipe

Cheesy Tuna Casserole

Cheesy crunchy weeknight classic casserole with egg noodles and peas!

Prep Time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

• 2 cans, 7oz. Chunk white tuna fish in water, drained
• 2 cups Sharp cheddar cheese
• 3/4 bag Egg noodles
• 1 can Cream of Mushroom soup
• 1 can Cream of Celery soup
• 1/2 bag Birdseye Frozen Peas
• 1-2 cups Plain Kettle Chips, crushed
• 1 1/4 cup milk

Prep Time 10 minutes Cook Time 30 minutes Servings Ingredients 2 cans, 7oz. Chunk white tuna fish in water, drained 2 cups Sharp cheddar cheese 3/4 bag Egg noodles 1 can Cream of Mushroom soup 1 can Cream of Celery soup 1/2 bag Birdseye Frozen Peas 1-2 cups Plain Kettle Chips, crushed 1 1/4 cup milk

Instructions

1. Cook egg noodles per package directions.
2. Whisk to blend the Cream of Mushroom soup and Cream of Celery soup and milk together in a 2.8 qt. baking dish.
3. Add both cans of tuna fish to soup mixture and blend.
4. Cook frozen peas in microwave as directed on package.
5. Add 3/4 of the bag of noodles, 1/2 of the bag of peas and 1 1/2 cups of cheese to soup mixture. Toss to blend ingredients.
6. Top with remaining cheese and crushed chips.
7. Bake at 350 degrees for 25-30 minutes or until golden brown on top. Enjoy!

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