Perfect Tuna Casserole (No Noodles)
This creamy tuna casserole is a noodle-free version of the classic, topped with crunchy potato chips for texture.
This comforting tuna casserole skips the noodles and goes straight for the creamy, savory goodness. Adapted from a vintage Campbell’s cookbook and inspired by my aunt’s version, it’s made with pantry staples: tuna, cream soup, peas, and sliced hard-boiled eggs. A crunchy potato chip topping gives it the perfect finish.
Baked in a loaf pan or small casserole dish, this easy weeknight recipe comes together in about 30 minutes. It’s cozy and familiar, but you can also dress it up with herbs or sautéed vegetables if you like. Serve it with fries, buttered noodles, or a green salad for a satisfying retro-style meal.
What You’ll Like About This Dish
Simple and nostalgic. Inspired by a classic recipe with just a few basic ingredients.
No noodles needed. A creamy tuna bake that stands on its own.
Crunchy topping. Potato chips add irresistible texture and saltiness.
Quick to prepare. Just mix, top, and bake — dinner in 30 minutes.
Steps to Make This No-Noodle Tuna Casserole
- Spray a small loaf pan or casserole dish with cooking spray and preheat the oven.
- In a mixing bowl, stir together the cream soup and milk until smooth.
- Fold in the flaked tuna, peas, and sliced hard-boiled eggs and transfer the mixture to the prepared pan.
- Crush potato chips right in the bag (using your hands or a rolling pin) and sprinkle them generously over the top.
- Bake until hot and bubbling around the edges and the topping is lightly golden. Let it stand at room temp briefly before serving to allow it to set.
- Garnish with parsley or chives if you like.
⏲️ Make-Ahead Tip
Assemble the casserole up to a day in advance, cover tightly, and refrigerate. Add the crushed potato chips just before baking to keep them crisp.
Recipe Variations
- Vegetable swap. Use mixed vegetables, green beans, or a combination of peas and carrots.
- Add aromatics. Sauté chopped onion and celery for extra flavor.
- Try canned salmon. Swap tuna for flaked salmon for a rich twist.
Serving Suggestions
- Serve with French fries, buttered noodles, or toast points.
- Pair with a cucumber or green salad.
- Add a dollop of ketchup or a splash of hot sauce on the side if you like it retro-style.
How to Store and Reheat
Refrigerate: Store leftovers in a covered container for up to 3 days.
Freeze? Not recommended — the texture of the eggs and chips may suffer.
To Reheat: Reheat in the oven at 350°F until warmed through, or microwave individual servings briefly.
Perfect Tuna Casserole (No Noodles)
Ingredients
- 1 can cream of celery soup, (10.5-oz) or cream of mushroom
- 1/3 cup milk
- 2 cans tuna, about 10 ounces, drained and flaked
- 1 cup peas, cooked
- 2 large hard-boiled eggs, sliced
- 1 cup potato chips, coarsely crumbled
Instructions
- Prep the oven and pan. Heat the oven to 350°F and spray a 1-quart baking dish or an 8-1/2-by-4-1/2-inch loaf pan with cooking spray.
- Prepare the filling. Combine the soup and milk in a bowl and whisk until smooth. Stir in the tuna and peas, then fold in the sliced eggs.
- Add the topping and bake. Turn the mixture into the prepared pan and cover with crushed potato chips. Bake the casserole for 30 minutes. Let it stand for 5 minutes before serving.
- Serve. Garnish and serve. Garnish with chives, sliced green onion tops, or parsley if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
