Home / dinner / Potato Chip Topped Tuna Noodle Casserole

Potato Chip Topped Tuna Noodle Casserole

Potato Chip Topped Tuna Noodle Casserole is a from-scratch tuna noodle casserole that is creamy and delicious! The potato chips on top are the perfect topping to this tuna casserole!

When it comes to nostalgic meals, tuna noodle casserole ranks pretty high for me. I don’t remember being particularly excited about eating it as a kid, but these days the casserole brings up cozy feelings of being back home. I guess a creamy, cheesy casserole can do that to a girl!

While my mom made it with cream of mushroom soup, I knew I wanted to make it completely from scratch. So, I took the classic casserole and put a modern day spin on it. For one, I nixed the cream of mushroom soup and made my own creamy mushroom sauce. For a little extra effort, there’s a big payoff in flavor! Next, I added a crunchy and salty topping with crushed potato chips. You really can’t go wrong with a potato chip topping, right? Last, I added some sharp white cheddar cheese. The cheese adds flavor and makes the casserole extra creamy.

I did, however, keep one important thing from the classic recipe, and that’s the egg noodles. I have seen recipes that use other types of pasta, but I just love silky egg noodles in this casserole. They pair perfectly with the homemade cream sauce.

This tuna noodle casserole is a total crowd pleaser that your family will love!

What You’ll Need

  • Egg Noodles
  • Olive Oil
  • Butter
  • Onion
  • Mushrooms
  • Garlic Powder
  • Salt
  • Flour
  • Milk
  • Chicken Broth
  • Canned Tuna Packed in Water
  • White Cheddar Cheese
  • Potato Chips – I used wavy regular potato chips

How to Make Homemade Tuna Noodle Casserole

To start making this Potato Chip Topped Tuna Noodle Casserole, cook egg noodles according to the package directions.

While the water is coming to a boil, heat the olive oil and butter over medium heat and then sauté the onion and mushrooms. Season with some salt and garlic powder and then cook until the mushrooms are softened. Add the flour to the mushrooms and onions and stir to combine. Slowly add in the milk and broth, and whisk together to form a roux. Let it cook for a few minutes so it can thicken up a bit, and then combine the roux with the cooked noodles, tuna, and some shredded white cheddar cheese.

Pour this mixture into a baking dish, and top with more white cheddar cheese and crushed potato chips. Bake it until its bubbling and then immediately dig in!

Tuna Noodle Casserole Questions

  • Can I use different noodles? Sure! I love the texture of egg noodles but other shapes would work, too.
  • Can I omit the mushrooms? If you must 🙂
  • Can yellow cheddar cheese be used instead of white cheddar cheese? Yes that will work. I like to use white cheddar to keep the look of traditional tuna noodle casserole but it can be tricky to find sometimes.

Like this recipe? Check these out, too!

Tuna Rice Bowls with Yum Yum Sauce

One Skillet Creamy Mushroom Gnocchi

Turkey Taco Spaghetti

Potato Chip Topped Tuna Noodle Casserole

Potato Chip Topped Tuna Noodle Casserole

A homemade tuna noodle casserole with a salty and crunchy potato chip topping!
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: casserole, dinner, main dish, pasta
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 525kcal
Author: Taylor


  • 8 ounces egg noodles
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small yellow onion diced
  • 8 ounces sliced mushrooms
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 cup flour
  • 2 cups milk I used 2%
  • 1 cup chicken broth
  • 8 ounces canned tuna in water
  • 2 cups shredded white cheddar cheese
  • 1 cup crushed potato chips


  • Preheat the oven to 350 degrees F.
  • Bring a pot of water to boil and cook the egg noodles according to package directions.
  • Meanwhile, make the rest of the casserole.
  • Heat a large saucepan over medium heat.
  • Add the olive oil and butter.
  • Once the butter is melted, add the onions and mushrooms, season with salt and garlic powder, and cook until softened, about 8-10 minutes.
  • Add the flour to the mushrooms and onions and mix to combine, cooking another minute.
  • Slowly stir in the milk followed by the chicken broth.
  • Cook another 3-4 minutes, until the sauce has thickened.
  • Combine the sauce with the cooked noodles, tuna, and 1 cup of the shredded cheddar cheese.
  • Pour the mixture into a greased 9×13” pan and then top with the remaining cheddar cheese and crushed potato chips.
  • Bake in the preheated oven for 20 minutes, until bubbling and golden brown.
  • Serve immediately topped with fresh chopped parsley.
  • Enjoy!


Calories: 525kcal | Carbohydrates: 45g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 799mg | Potassium: 616mg | Fiber: 2g | Sugar: 6g | Vitamin A: 613IU | Vitamin C: 4mg | Calcium: 394mg | Iron: 2mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

Join The Conversation
Want More?

Get fast, fresh, and easy recipes delivered right to your inbox.



Your email address will not be published.

Recipe Rating