Perfect Tuna Casserole (No Noodles)
Creamy tuna casserole made without noodles — a nostalgic and easy dish with peas, eggs, and potato chip topping.
Ingredients
- Cooking oil spray, for the pan
- 1 (10.5-oz) can cream of celery or cream of mushroom soup
- ⅓ cup milk
- 2 (5-ounce) cans tuna, drained and flaked
- 1 cup frozen peas, thawed
- 2 large hard-boiled eggs, sliced
- 1 cup coarsely crumbled potato chips
- Chopped chives, sliced green onion tops, or parsley (optional), for garnish
Instructions
- 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 oil spray.Cooking oil spray
- Combine the soup and milk in a bowl and whisk until smooth. Stir in the tuna and peas, then fold in the sliced eggs.1 (10.5-oz) can cream of celery or cream of mushroom soup | 1/3 cup milk | 2 (5-ounce) cans tuna | 1 cup frozen peas | 2 large hard-boiled eggs, sliced
- Turn the mixture into the prepared pan and cover with crumbled potato chips. Bake the casserole for 25 to 30 minutes. Let it stand for 5 minutes before serving.1 cup coarsely crumbled potato chips
- Garnish with chives, sliced green onion tops, or parsley if desired.Chopped chives, sliced green onion tops, or parsley (optional)
Use well-drained tuna so the casserole does not get watery.
Add the potato chips just before baking so they stay as crisp as possible.
Nutrition
Calories: 325kcalCarbohydrates: 23gProtein: 24gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 135mgSodium: 732mgPotassium: 630mgFiber: 3gSugar: 4gVitamin A: 704IUVitamin C: 19mgCalcium: 91mgIron: 3mg
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.
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