My 70s Childhood Tuna Casserole
Transport yourself back to the comfort of the 1970s with "My 70s Childhood Tuna Casserole," a nostalgic, family-friendly dish brimming with creamy, cheesy goodness. This classic recipe combines tender egg noodles, protein-packed canned tuna, and earthy cream of mushroom soup for a rich, satisfying base. Bright bursts of sweet peas and layers of gooey cheddar cheese elevate every bite, while a crunchy topping of buttery crushed potato chips adds the perfect retro-inspired finishing touch. Quick to prepare and baked to golden perfection in just 30 minutes, this casserole is an ideal weeknight dinner or potluck favorite for feeding a crowd. Whether you’re revisiting childhood memories or discovering this vintage treasure for the first time, this tuna casserole is sure to delight!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 12 oz egg noodles
- 2 cans canned tuna in water, drained
- 2 cans (10.5 oz each) cream of mushroom soup
- 1 cup milk
- 1 cup frozen peas
- 2 cups shredded cheddar cheese
- 1.5 cups plain potato chips, crushed
- 2 tablespoons unsalted butter, melted
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with nonstick spray or butter.
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
Add the drained tuna, frozen peas, 1 1/2 cups of shredded cheddar cheese, salt, and pepper to the soup mixture. Stir until well combined.
Gently fold in the cooked egg noodles, ensuring they are evenly coated in the mixture.
Pour the noodle mixture into the prepared casserole dish, spreading it into an even layer.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
In a small bowl, combine the crushed potato chips and melted butter, stirring to coat evenly. Sprinkle this mixture evenly over the casserole.
Bake the casserole in the preheated oven for 25–30 minutes, or until the top is golden brown and the mixture is bubbling around the edges.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 423 mg | 33% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
