Tuna Fish Casserole

By: Jonathan Whaley
Cook 25 Minutes
8 Servings
  • 1 bag No Yoke Wide Egg Noodles
  • 4 can White Albacore Tuna in Water
  • 1 can Cream of mushroom and Chicken Soup
  • 1/2 can cream of chicken soup
  • 1/2 cup sour cream
  • 1 can Sweet Peas
  • 1 bag Plain Potato Chips
  • 3 cup Shreeded Colby and Monterrey Jack Cheese
  • 1 tsp salt
  • 1 tbsp butter
  1. Cook the Egg Noodles as directed with Salt and butter for approx. 15 minutes until done.
  2. Open and add the cans Tuna and Sweet Peas and simmer for about 5 more minutes as you mix it together ensuring the tuna is broken up good.
  3. Remove from heat and strain out all the water.
  4. Mix in the Cans of Cream of soup and sour cream until. (add more cream of the cream of chicken soup if you desire more creaminess)
  5. Using a 10×13 glass backing dish, cover the bottom with a thin layer of chips, crushing them flat.
  6. Spoon in half of the filling, spreading it evenly.
  7. Sprinkle about half of the shredded cheese onto the top then spoon on the remainder of the mixture spreading it evenly.
  8. Sprinkle on a little bit of the cheese on the top then add the chips covering the top, press gently and crush them as needed to have them flat.
  9. Cover them with the remaining cheese and bake in the oven at 350*F until the cheese is melted.
  10. Remove from oven and allow to cool for a few minutes before enjoying.

Use your best judgement to the amount of cheese and type you prefer to use.


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