Best 3 Tuna And Chips Casserole Recipes

Indulge in the ultimate comfort food experience with our delectable Tuna and Chips Casserole! This hearty and flavorful dish combines the classic flavors of fish and chips in a convenient and comforting casserole form. Featuring flaky tuna, crispy potato chips, creamy sauce, and a cheesy topping, this casserole is a perfect blend of textures and tastes. Our article will guide you through three variations of this crowd-pleasing casserole: a classic, vegetarian, and gluten-free version, ensuring there's something for everyone to enjoy. Get ready to tantalize your taste buds with this easy and satisfying Tuna and Chips Casserole, a perfect addition to your weeknight dinner repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

MY MOM'S TUNA CASSEROLE WITH POTATO CHIPS AND EGGS

My Mom's Tuna Casserole With Potato Chips and Eggs image

An old family favorite--- comfort food at it's finest! This one includes potato chips as well as hard-boiled eggs. Just like mom used to make. Mom used to reheat leftovers in a frypan with butter the next day--- yum!! P.S. Sometimes I sprinkle mine with grated Parmesan cheese, at the table.

Provided by BecR2400

Categories Tuna

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 cups freshly cooked medium egg noodles (drained and warm)
1 (9 ounce) can tuna, drained
2 -3 hard-boiled eggs, peeled and chopped
3 cups crumbled lays vinegar potato chips or 3 cups regular potato chips
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
5 1/2 ounces water

Steps:

Butter a 2-quart casserole dish.
In sauce pan, bring water and soup to a boil, stirring occasionally.
Remove from heat.
Layer cooked noodles, tuna, chopped eggs, mushroom soup and crumbled potato chips.
Top with chips.
Bake uncovered at 350 F for 30 minutes.
Serve with vegetable of your choice.
Note: Mom served vanilla pudding topped with sweetened strawberries, for dessert.

TUNA AND CHIPS CASSEROLE

Tuna and Chips Casserole image

When we got married in 1965 this was a regular Friday night dinner. Life sure has changed! Now our cooking club is doing a "bring back the Fifties" event. My first thought was this... straight from Betty Crocker's Dinner for Two.

Provided by Marcia Paholski

Categories Casseroles

Time 45m

Number Of Ingredients 6

Ingredients

1 can(s) green peas drained reserving juice (8 ounce)
1/2 can(s) condensed cream of mushroom soup (5.5 ounces)
1 can(s) tuna - drained and flaked
1 Tbsp finely chopped onion
3/4 c crushed potato chips
milk

Steps:

1. Heat oven to 350. Measure reserved liquid from peas and add enough milk to measure 1/3 cup. Mix liquid and soup in ungreased 1 qt.casserole. Stir in tuna, peas, onion and 1/2 cup of crushed potato chips. Bake about 20 minutes and sprinkle remaining chips on top. Bake another 10 minutes.

TUNA CASSEROLE WITH DILL AND POTATO CHIPS

Tuna Casserole with Dill and Potato Chips image

Number Of Ingredients 19

Ingredients

1/2 cup butter
1 tablespoon butter
1 large onion, chopped
1 leek, chopped
10 ounces mushrooms (such as crimini, shiitake, and/or button mushrooms), chopped
1/4 cup white wine
1 tablespoon worcestershire sauce
2 teaspoons thyme
1/4 cup flour
2 1/2 cups chicken stock
1 cup heavy cream
6 ounces white cheddar, grated
2 teaspoons hot sauce
12 ounces oil packed tuna
2 cups potato chips
1 lemon
1/2 cup dill, chopped
2 tablespoons chives, chopped
12 ounces dried curly egg noodles

Steps:

Preheat oven to 400°. Grease a 13x9" baking dish with 1 Tbsp. butter.
Cook egg noodles in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes. Drain pasta; let cool.
Melt 4 Tbsp. butter in a large skillet over medium heat. Add onion and leek; cook, stirring, until soft but not brown, 8-10 minutes. Increase heat to medium-high and add mushrooms. Cook, tossing occasionally, until most of the mushroom liquid has evaporated, 4-6 minutes. Add wine and reduce until skillet is almost dry, about 2 minutes; season with salt and pepper. Stir in Worcestershire and thyme.
Melt remaining 4 Tbsp. butter in a medium pot over medium-low heat. Whisk in flour and cook until roux is golden and looks shiny and smooth, about 2 minutes. Whisking constantly, add chicken stock and bring to a boil. Reduce heat to medium and add cream, cheddar, and hot sauce; cook, stirring, until cheese is melted, about 1 minute. Season with salt and pepper.
Gently fold mushroom mixture, cream mixture, noodles, and tuna in a large bowl; taste and adjust seasonings if needed.
Transfer tuna mixture to prepared baking dish. Press chips into casserole so they stand upright. Bake casserole until bubbly around the edges and chips begin to brown, 15-20 minutes. Zest one-quarter of the lemon over casserole. Let sit 5 minutes, then top with dill and chives.

Tips:

Use high-quality tuna for the best flavor. Look for tuna that is packed in water or oil, and avoid tuna that is packed in brine.
If you don't have canned tuna, you can use cooked flaked fish, such as salmon or cod.
Use a variety of vegetables in your casserole. Some good options include corn, peas, carrots, and celery.
Add some herbs and spices to your casserole to give it more flavor. Good options include salt, pepper, paprika, and garlic powder.
Use a good quality cheese that melts well. Cheddar, mozzarella, and Parmesan are all good options.
Serve the casserole with your favorite sides, such as mashed potatoes, green beans, or a salad.

Conclusion:

Tuna and chips casserole is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a great way to use up leftover tuna. With a few simple tips, you can make a tuna and chips casserole that your whole family will love.