This recipe is nothing fancy and quickly comes together. It has simple ingredients that you probably have on hand. I used my homemade white sauce for Hawaiian Haystacks without the chicken. However, you can use a can of cream of mushroom and milk, or mix up a quick white sauce of your own flavored with chicken bouillon. If you want to get really fancy, look up a homemade cream of mushroom recipe and use it. For the potato chip topping, one lunch-size bag of chips with cheese was enough, and I had the chips in our lunch stuff.
Most kids eat and love tuna casserole once they are introduced to it, but I never had it growing up because my mom didn’t like it. If you love tuna and casseroles, give this home-cooked, comfort-food recipe a try, and let me know how you and your family like it.
More Kid-Friendly Casseroles
- Easy Pizza Casserole
- Loaded Pepper Jack Mac and Cheese
- Baked Ziti Recipe
- Classic Shepherd’s Pie
- Easy Lasagna Casserole
- Disappearing Casserole
Step-by-Step Photos for How to Make Classic Tuna Casserole
Frequently Asked Questions about How to Make Classic Tuna Casserole
What are the best noodles to use?
I like to use spiral or egg noodles. Macaroni or penne will also work. Whatever type of noodles you use, make sure to salt the water when you cook them.
Which type of tuna is the best?
That depends upon your preference. I like to use albacore because it has a less fishy taste. Whatever type you use, I recommend using tuna in water for this recipe. Make sure to drain the tuna before adding it. You don’t want to have a soggy casserole.
Can I use cream of mushroom soup?
Yes, you can. If you use cream of mushroom soup, you will also need to add 1 cup of milk.
Do I need to thaw the peas or corn first?
No, you do not.
What is a good substitute for canned tuna?
If you do not like tuna, canned chicken or even rotisserie chicken are good substitutes.
If I don’t have potato chips, what do you recommend using?
I have seen recipes for tuna casserole use panko breadcrumbs, crushed croutons, and Ritz crackers for the topping. I have not tried those toppings, but I think the casserole will still turn out good if you do.
Chef’s Tools:
Popular Casseroles
- 2 cups homemade white sauce or 1 can condensed cream of mushroom soup + 1 cup milk
- ½ cup sour cream
- ½ cup mayonnaise
- 16 ounce package of noodles, cooked according to package directions (Make sure to salt the water.)
- 2 cans tuna, drained (Albacore tuna tastes less fishy than regular.)
- 2-3 stalks celery, diced small
- 1 medium onion, diced small
- 1 cup frozen peas or frozen corn
- Salt and pepper to taste
- 2 cups shredded cheese
- ½ cup crushed plain potato chips
- Preheat the oven to 350 degrees.
- In a large bowl combine the white sauce, sour cream, mayonnaise, cooked noodles, drained tuna, celery, onion, frozen veggies, and 1 cup of cheese. (If desired, sauté the celery and onion in a little butter or olive oil before adding them. I usually don't because I'm lazy, but it does add a little more depth of flavor.)
- Spray a 9x13 pan with cooking spray.
- Next, pour the mixture into the pan and spread it until even.
- Mix together the remaining 1 cup of cheese and the crushed potato chips, and then sprinkle it evenly over the noodle mixture.
- Cover the pan with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese and chips start to brown.
- Enjoy!
And for Breakfast...
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