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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!

Cheesy Tuna Casserole

Name: Cheesy Tuna Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
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

Yield: 6 people

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cheesy crunchy weeknight classic casserole with egg noodles and peas!

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

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