Can I use fresh tuna instead of canned?

Absolutely! If you’ve got fresh tuna, just bake or pan-sear it first (medium-rare is perfect), then flake it into large chunks before mixing. Fun fact: I sometimes use leftovers from my sous-vide precision cooker—the gentle cooking keeps it super moist. But honestly? Good ol’ canned tuna is what gives this casserole its nostalgic charm (and makes it a true pantry lifesaver).

How do I keep the potato chips from getting soggy?

Oh, this is my favorite trick! There’s nothing sadder than mushy chips. I always add them just before baking—never with the initial mix. For extra insurance, give the crushed chips a quick spritz of cooking spray before sprinkling; it helps them crisp up golden brown. If all else fails? Serve extra chips at the table for that perfect crunch.

Is this tuna noodle chip casserole keto-friendly?

As written? Not quite, thanks to those carb-tastic noodles and chips. But my keto friends swear by swapping in zucchini noodles and crushed pork rinds—sounds wild, but the texture is shockingly similar! For a middle ground, try almond flour noodles and baked cheese crisps if you're watching carbs but still want that comfort food vibe.

Can I freeze leftovers with the potato chip topping?

Here’s the scoop: freeze just the creamy base, then add fresh chips when reheating. The pre-baked chips turn disappointingly soft when frozen—learned that the hard way during my freezer meal planning phase! Just bake from frozen (covered) at 350°F for 45 minutes, then add fresh chips and bake uncovered for 5 more mins.

What’s the best way to reheat leftover tuna bake?

Microwave works in a pinch (30-second bursts so the chips don’t get leathery), but for near-perfect results, I use the oven. Spread leftovers in a small baking dish, cover with foil, and bake at 375°F for 20 minutes—then uncover, scatter a handful of fresh chips on top, and broil for 1 minute to revive that signature crunch. Leftovers never tasted so good!

Creamy Tuna Casserole with Potato Chips in Just 30

Classic Tuna Casserole with Potato Chips

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A comforting tuna-noodle bake topped with crispy potato chips for extra crunch.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

2 cans (5 oz each) tuna, drained
8 oz egg noodles, cooked
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 cup frozen peas
1/2 cup shredded cheddar cheese
1 cup crushed potato chips
1/4 tsp black pepper

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Instructions

Preheat oven to 375°F (190°C).
In a bowl, mix tuna, cooked noodles, soup, milk, peas, cheese, and pepper.
Transfer to a greased baking dish.
Sprinkle crushed potato chips on top.
Bake for 20-25 minutes until bubbly and golden.

Notes

For a gluten-free version, use gluten-free noodles and soup.
Make ahead and freeze before baking for an easy meal later.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 780mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 22g
Cholesterol: 45mg

Find it online: https://kitchenuser.net/tuna-casserole-with-potato-chips-recipe/