This old-fashioned tuna noodle casserole is full of delicious tuna flavor, a slightly chewy texture, and a creamy mushroom sauce. With its crunchy crushed potato chip topping, it is definitely a comfort food the whole family will enjoy.
Dice the red bell pepper and the onion. Set aside for now.
Prepare the egg noodles according to the package. When done, drain the water out of the egg noodles and transfer them to a large bowl.
Drain the water out of the cans of tuna.
Add the tuna to the bowl of egg noodles. Mix together.
Add the frozen peas and carrots, cream of mushroom soup, diced onions, diced red bell peppers, cheddar cheese, and milk together with the cooked egg noodles and tuna. Mix thoroughly. Set aside for a minute.
Spray a 9x13-inch baking dish with non-stick cooking spray.
Pour the prepared tuna noodle mixture into the greased baking dish.
With the oven rack in the middle of the oven, place the tuna noodle casserole into the oven and bake at 375 degrees Fahrenheit for 15 minutes.
While that is baking, crush the potato chips.
After 15 minutes of baking, use heat-resistant oven mitts to remove the tuna noodle casserole from the oven.
Spread the crushed potato chips evenly across the top of the tuna casserole.
Put the tuna casserole back into the oven for 15 more minutes, or until the potato chips are golden brown.
Notes
If you don't like onions, eliminate them.
You can adjust this tuna casserole recipe according to your taste preferences by adding different vegetables, cheeses, or seasonings.
Instead of potato chips, use crumbled-up bread crumbs or crushed Ritz crackers for the topping.
Add Parmesan cheese to your serving of tuna noodle casserole.