Tuna Casserole

📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Carol Carpenter | 📂 Category: Entrees A classic, comforting Tuna Casserole recipe from the kitchen of Carol Carpenter. Quick to assemble with egg noodles, condensed mushroom soup, and a crunchy potato chip topping.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
10 mins	25 mins	None	4 servings

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🔪 Key Equipment

• Baking dish
• Mixing bowl
• Pot
• Colander

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Ingredients

Measurements	Ingredients	Prep / Notes
1 package	Egg Noodles	cooked and drained
1 can	Mushroom Soup	condensed
1 can	Tuna	drained
A little	Water	to loosen the soup

Toppings & Additions

Measurements	Ingredients	Prep / Notes
To taste	Potato Chips	crushed, or crackers
Optional	Peas	for color, mixed in or served on the side

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Instructions

Step 1: Prep and Mix

1. Cook 1 package egg noodles in boiling water for about 5 minutes, then drain.
2. In a mixing bowl, combine the 1 can tuna, 1 can mushroom soup, and a little water.
3. Mix the cooked noodles and the tuna mixture together, then transfer all into a baking dish.

Step 2: Bake

4. Top the mixture with crushed potato chips or crackers.
5. Bake at 350° for 20 minutes or until the edges bubble well and the topping is golden brown.
6. Optionally, peas may be mixed into the casserole before baking for color, or served on the side. Serve hot with a fresh salad.

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💡 Make-Ahead & Storage: Assemble the noodle and tuna mixture in the baking dish, cover, and refrigerate up to 24 hours ahead. Add the potato chip topping just before baking.

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Original Recipe Scan