Blue Cheese Tuna Casserole With Potato Chips on Top

Learn how to make Old Fashioned Tuna Casserole with crunchy potato chips just like Mom's! This retro, classic tuna noodle recipe with cheese has a creamy homemade sauce using no condensed soupand iseasily adaptable to make gluten-free!

old fashioned Tuna Noodle Casserole with potato chips

Recently my tastebuds traveled back the 70s and 80s when family meals revolved around tuna casserole, tamale pie, Velveeta mac and cheese, and a jello salad finish. My flashback made me want to replicate this comforting dish immediately.

My mother's tuna noodle casserole recipe was a family hit because we all ignored the canned tuna and peas, instead focusing on the crunchy layer of potato chips.

While Mom used the Campbell's cream of mushroom soup shortcut, this recipes uses a simple sauce of butter, milk, seasonings, and chopped mushrooms. It's thickened with cornstarch so the sauce is naturally gluten-free.

If you do not need a gluten-free tuna casserole recipe use egg noodles for the most authentic old fashioned taste, or swap them out for other pasta, such as elbow macaroni, rotini, or penne.

Ingredient notes

• Tuna – Use solid white albacore tuna or chunk light tuna in water, but not tuna canned in oil.
• Cheese – Freshly grated cheese adds flavor and makes an extra creamy sauce
• Hard Boiled Eggs – This is something my Mom added to a lot of casseroles, but can be left out.
• Noodles -The type of pasta depends on your dietary preference. For a classic recipe use egg noodles, or swap out with gluten-free elbow macaroni or penne.
• Potato Chips – Use regular or wavy chips or see below for alternative tuna fish casserole toppings

How To Make old fashioned Tuna Casserole

1. Preheat oven to 350°F and grease a 9X13 baking dish.
2. Sauté the fresh mushrooms and onions in 3 tablespoons butter until the vegetables are soft. Make sure you're using a large pot to add in 2 cups of milk.
3. Add the milk and seasonings to the sauce pan. Bring to a boil and then add the cornstarch mixed with chicken broth. Cook until thickened and set aside.
4. Gently mix all the casserole ingredients together in a large bowl.
5. Pour tuna mixture into prepared baking dish, top with potato chips, and bake for 30-40 minutes.

gluten-free modifications

You can still enjoy old fashioned tuna noodle casserole gluten-free! The sauce contains no condensed cream of mushroom soup and is thickened with cornstarch.

This recipe uses a homemade condensed cream of mushroom soup, which can easily be adapted for dairy-free diets as well.

Unfortunately gluten-free egg noodles aren't readily available, but elbow macaroni or penne pasta is a perfect substitute. The retro sauce, cheddar cheese, peas, flaky tuna, and potato chip topping mimics that classic taste so all can enjoy!

Is Tuna Casserole Healthy?

This casserole has 500 calories per serving using light mayonnaise, sour cream, and 2% milk. However, there are ways to make it this recipe even healthier.

• Substitute 1% or skim milk.
• Use fat free mayonnaise and sour cream
• Omit the potato chip topping, halve the amount, or substitute breadcrumbs.

What to serve with tuna casserole

Since this casserole is pretty filling, a lighter, simpler side dish pairs great with it. A fresh fruit salad, steamed veggies, or green salad make great accompaniments.

• Steamed veggies, such as corn, broccoli, or green beans.
• Roasted veggies, such as brussels sprouts, bacon roasted green beans & potatoes, or butternut squash
• Applesauce
• Green salad, such as Harvest Salad
• Another throwback dish – Overnight 7 Layer Salad!

Can You Freeze Tuna Noodle Casserole?

Yes, you can freeze tuna casserole before baking or after.

How to freeze UNBAKED:

1. Assemble casserole, cover tightly, and freeze for up to 3 months.
2. When ready to serve, thaw completely in the refrigerator overnight.
3. Bake according to directions, covering with foil so it doesn't become dry. Remove the foil for the last 20 minutes.
4. It may need an extra 10-15 minutes to warm through.

How to freeze BAKED:

1. Portion baked casserole into serving sizes and freeze up to 3 months. (Reheating an entire baked tuna casserole will make it dry out.)
2. Thaw serving in the refrigerator.
3. Microwave at 50% power until almost heated through, stirring occasionally. Finish heating at full power to warm completely.
4. To make topping crispy again, place serving in an oven-proof container, sprinkle cheese on top, and broil for 1-2 minutes.

more suggested Toppings

If you are wanting something a little different than tuna casserole with potato chips, use one of these alternative toppings.

• Sprinkle on sharp cheddar, parmesan cheese, swiss, or colby to make an extra cheesy casserole.
• In a small bowl mix together 1/2 cup bread crumbs, panko, or gluten-free breadcrumbs with 1 tablespoon melted butter.
• Crushed Ritz crackers
• Crispy french fried onions(it's not just for green bean casserole !)
• Make a combination! Add 1/2 cup grated cheese to bread crumbs, crackers, or fried onions

best Tips and modifications

1. Be careful to not overcook the pasta!Anytime you bake a dish with gluten-free pasta, do not boil the noodles long.Boiling for half the time called foral denteensures the pasta doesn't become mushy during baking.
2. Rinsing the noodles in cold water after boiling helps to stop the cooking. Otherwise they will steam and cook more while waiting to be mixed with other ingredients.
3. Don't forget to cook hard boiled eggs ahead of time. The easiest and foolproof way to boil eggs is with an egg cooker. If you aren't a hardboiled egg fan, you can leave them out.
4. If you do not need a gluten-free recipe, substitute regular egg noodles. Use a 12 ounce package and boil them to almost cooked through before mixing with the sauce and other casserole ingredients.
5. Try squeezing some fresh lemon juice on right before serving!

How Long is Tuna Noodle Casserole Good For?

Tuna casserole will keep for 2-3 days refrigerated in an airtight container.

HOW TO REHEAT:

Take out a serving size and place on a microwave safe dish. Heat at 50% power for 2 minutes. Mix gently to not disturb topping and finish heating at full power for 1-2 minutes, or until heated through.

If you like to recreate the crispy topping, add a few more crushed potato chips or crackers on top before serving.

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see a web story slideshow of the recipes!

More comfort food recipes

• Mexican Tater Tot Casserole
• Instant Pot Beef Stroganoff
• Walking Taco Casserole
• Cheeseburger Tater Tot Casserole
• Chicken and Broccoli Pasta Bake

SAVE this RECIPE for old fashioned tuna casserole TO YOUR PINTEREST BOARD!

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• ▢ 12 ounces egg noodles, elbow macaroni, or penne (traditional or gluten-free)

Mushroom Sauce

• ▢ 3 tablespoons unsalted butter
• ▢ ½ medium onion, diced
• ▢ 8 ounces fresh mushrooms, chopped
• ▢ 2 ½ cups milk (2% for richer flavor), divided
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ ½ teaspoon garlic powder
• ▢ 1 teaspoon Worcestershire sauce (French's or Lea & Perrins for gluten-free)
• ▢ ½ cup chicken broth
• ▢ 4 tablespoons cornstarch

Tuna Casserole

• ▢ (2) 5 ounce cans white Albacore tuna in water, drained
• ▢ 1 cup frozen peas, thawed
• ▢ 1 cup freshly grated cheddar cheese
• ▢ ⅓ cup mayonnaise
• ▢ ⅓ cup sour cream light or regular
• ▢ 2 (optional) hardboiled eggs, chopped
• ▢ 1 cup crushed potato chips
• ▢ (optional) lemon wedges, for serving

Cook Mode Prevent your screen from going dark

• Preheat the oven to 350°F. Spray 9X13 inch baking dish with cooking spray and set aside.

• If using gluten-free pasta, cook in boiling water for half the amount of time called for al dente . Drain and briefly rinse noodles under cold water to stop cooking. For egg noodles, boil 1-2 minutes less than time called for on package. Drain and set aside.

Mushroom Sauce

• Melt the butter over medium heat in a medium saucepan. Add the onions and mushrooms to the butter and sauté 5-6 minutes, or until the vegetables are soft.

• Add 2 cups milk, salt, pepper, garlic powder, and Worcestershire. Stir and bring to boil over medium heat. Meanwhile, whisk together the chicken broth with cornstarch in a small bowl.

• When the milk starts to boil, add the cornstarch / broth mixture and whisk to combine. Cook and stir for 1-2 minutes, or until thick. Remove from heat and set aside.

Tuna Casserole

• In a large bowl combine cooked the pasta, ½ cup additional milk, drained tuna, peas, cheese, mayo, sour cream, chopped eggs, and mushroom sauce. Fold gently to combine.

• Pour into the prepared baking dish and top with crushed potato chips. Bake for 40-45 minutes, or until heated through. Serve with optional lemon wedges.

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best Tips and modifications

1. Be careful to not overcook the pasta!Anytime you bake a dish with gluten-free pasta, do not boil the noodles long.Boiling for half the time called foral denteensures the pasta doesn't become mushy during baking.
2. Rinsing the noodles in cold water after boiling helps to stop the cooking. Otherwise they will steam and cook more while waiting to be mixed with other ingredients.
3. Don't forget to cook hard boiled eggs ahead of time. The easiest and foolproof way to boil eggs is with an egg cooker. If you aren't a hardboiled egg fan, you can leave them out.

How to freeze UNBAKED casserole:

1. Assemble casserole, cover tightly, and freeze for up to 3 months.
2. When ready to serve, thaw completely in the refrigerator overnight.
3. Bake according to directions, covering with foil so it doesn't become dry. Remove the foil for the last 20 minutes.
4. It may need an extra 10-15 minutes to warm through.

How to freeze BAKED casserole:

1. Portion baked casserole into serving sizes and freeze up to 3 months. (Reheating an entire baked tuna casserole will make it dry out.)
2. Thaw serving in the refrigerator.
3. Microwave at 50% power until almost heated through, stirring occasionally. Finish heating at full power to warm completely.
4. To make topping crispy again, place serving in an oven-proof container, sprinkle cheese on top, and broil for 1-2 minutes.

Calories: 500 kcal | Carbohydrates: 54 g | Protein: 24 g | Fat: 20 g | Saturated Fat: 8 g | Cholesterol: 92 mg | Sodium: 797 mg | Potassium: 648 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 930 IU | Vitamin C: 6.7 mg | Calcium: 230 mg | Iron: 2 mg

Categories: Baking Dinner Fall Gluten Free Pasta Recipes Spring Summer Winter

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