Simple Baked Tuna Noodle Casserole
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic, simple tuna casserole from the Gail Collection. This version features a homemade custard of milk and eggs poured over noodles and tuna, topped with crunchy crushed potato chips.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 6 Servings |
🔪 Key Equipment
- Casserole dish
- Large bowl
- Wire whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8 oz. | Noodles | cooked and drained |
| 2 (6 oz) cans | Tuna | drained |
| 1 1/2 cups | Milk | |
| 2 | Eggs | |
| 1 cup | Potato Chips | crushed |
| 1 Tbsp | Butter | for greasing pan |
Instructions
Preparation and Baking
- Preheat the oven to 350°F. Grease a casserole dish with 1 Tbsp butter.
- In a large bowl, whisk together the 1 1/2 cups milk and 2 eggs until smooth.
- Add the cooked 8 oz. noodles and 2 cans drained tuna to the greased casserole dish.
- Pour the milk and egg mixture over the noodles and tuna, and stir gently to combine.
- Top the casserole evenly with the 1 cup crushed potato chips.
- Bake at 350°F for 30 minutes, or until the custard is set and the top is golden brown and bubbling.
💡 Make-Ahead & Storage: Assemble the casserole (without the potato chips) up to a day in advance, cover, and refrigerate. Add the potato chips just before baking.
Original Recipe Scan
