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Hi Elise, I’ve loved your site for many years and made many yummy things from it. I made this tonight because I happened to have broccoli in my produce box and it seemed simple and straight forward. I thought I had cream of whatever in my pantry but I did not, so I used this recipe – https://www.recipesthatcrock.com/cream-soup-substitute-recipes/ and the rest as written. I also had a larger bag of egg noodles so I splashed in some extra milk. Looks great, can’t wait to dive in when it cools a bit. What I tasted off my spoon when mixing was delicious. I wonder if I could do part of this in the Instant Pot and then brown with the chips in the oven…hmmm.
I’ve been making this recipe consistently since I discovered it many years ago. My then toddler gobbled it up and still does to this day as a 7 year old along with his younger 3 year old sister. Modification includes adding broccoli AND peas because why not? I also just make the “sauce” part of this without making it into a casserole and split it into 4 or 5 batches to freeze. For an easy meal, defrost a batch and boil up some noodles and mix together. I omit the chips and baking so it’s not a true casserole. I’ll have to make it the right way sometime but this method is still delicious!
Anyone tried it with organic diced tomatoes?
So my mom’s recipe for this was, in a casserole dish, a layer of potato chips, a layer of tuna, a layer of (possibly thinned) cream of mushroom soup. Repeat until you run out of ingredients. No noodles, no veggies, nothing but those three things. VERY tuna-y, very potato chippy, very out-of-this-worldy!
Dad never liked peas so Mom always put corn in ours – another great substitute if you have it on hand. I was happy to see my kids enjoy as much as I did as a kid.
Made this tonight. Everyone loved it! A new standard for my repertoire. Substituted frozen peas for the broccoli for old times’ sake. Like the method for tossing the veggies in with the noodles for the last few minutes.
I plan to use this method for disguising leftover chicken, too.
I made this last night with the following changes:
Amy’s Organic Semi-Condensed Mushroom Soup (instead of Campbells)
Panko, parmesan, and dots of butter (instead of potato chips)
1/2 tsp cayenne, mixed in
1/4 tsp paprika, mixed in
It was so delicious and just the right thing for a comforting old-school meal. Thanks for the recipe – will definitely be making again!
I’m a latecomer to this recipe :-) but it looks delicious! Reminds me of my mom’s tuna casserole, but with more depth. Hers was basically: in a casserole dish, put a layer of cooked white rice, a layer of peas (canned or frozen), a layer of tuna, then a can of condensed cheddar cheese soup poured over top. Microwave or bake until hot. Not healthy, but definitely easy and cheap comfort food!
I’ve been using and loving this recipe for about a year now, and love it. I modified it slightly: doubled the tuna, the broccoli and mushrooms, and it’s all good. Thanks for posting.
First time commenter, long time user. Thanks for all the great recipes! This one is definitely a go-to for a cheap delicious dinner, and even better leftovers. I’ve made it almost a dozen times, and it’s in the oven right now. One nice touch I’ve found is to use the Lemon Pepper Pappardelle noodles from Trader Joe’s.
Elise – Is this something that I can make ahead of time to take over to another family? Obviously I’d leave the chips until it’s cooked but can it be made up until that point, and then refrigerated a day?
Elise, love your site! Just wanted to let you know that I altered your cream of mushroom soup recipe for use in casseroles and it is fabulous! No more Campbell’s in my house! I just omitted the chicken stock and added a bouillon cube directly into the cream. I also didn’t water down the cornstarch and put that directly into the cream as well. Allow it to thicken and instant mushroom soup base for casseroles!
I made this for my wife and 3 kids the other day. My wife’s comment was the ultimate compliment: “this is better than Mom’s”. I should add that this is relatively easy to fix for a novice. I combined it with your Asparagus recipe as well, another tasty easy recipe. Thank you!
I just found out that I’m on a very low budget until the end of the month and I’m considering making this tonight almost everything is on hand. What do you think of using french-style frozen green beans instead of the broccoli? (I’m not a big fan of peas).
Don’t know, haven’t tried it with green beans. If you do, please let us know in the comments how it turns out. ~Elise
Hi Elise! Made this the other night when fall chill kicked in and we needed a casserole. Everyone (including the 2 year old) loved it! We subbed peas for the broc (it’s all we had in the house) and a little less cheese (since we ran out). Wonderful, easy, great leftovers!
I made this tonight and it was very tasty!
I went exactly by the reciepe and it looked just like the picture. My family wouldn’t let me throw any leftovers away. LOL
Thanks for the reciepe I will put this one on my favorite list.
I made it today and it turned out good. Like everyone else, I did substitute according to what I had on hand. I used the corkscrew noodles instead of flat. I stole a couple ideas from Rachael Ray. I used part sharp cheese and part Parmecino/Regiano (spelling?) I created a white sauce with the butter, garlic, onions, and flour, and the mushroom soup and milk. I added most the cheese to the white sauce and put the rest on top and browned it under the broiler til golden brown. I didn’t have any potato chips but bread crumb work fine too. I used the brocolli but I have had it with the peas also…..be sure to use frozen peas…the canned ones are too mushy.
As a long time reader and appreciator,(is that a word?) of your wonderful recipes, but a first time commenter, I must tell you that this recipe of yours for tuna casserole was a HUGE hit with my family. My own mother’s recipe was good but quite bland compared with yours, so thanks for all your fabulous recipes, for this one, and for being my 1st place to look for something special.
This is one of my new favorites, I make it every couple weeks, tonight I’m gonna splurg and use the potato chips. I use frozen peas because I love them and its the only way the family will eat them! I also add tapatio hot sauce, just a few dashes for a kick. I use yogurt instead of the cream, or sometimes sour cream. Either works well. MMM I can’t wait to make/eat this!
Oooh, I can’t wait to try your recipe! My four year old loves broccoli, potato chips, and tuna. I hope the picky little stinker can’t find an excuse not to like it. Here’s my families recipe for Tuna-Noodle Casserole. It’s very cheesy (but the mouse in me would probably add a bit more cheese than this calls for). My dad got burned out on this dish in his later years so my siblings and I would enjoy this fave whenever he was out of town on business. It’s one of my favorite all-time comfort foods:
1 can cream of celery soup
2 C grated Tillamook Sharp Cheddar Cheese
1/2 soup can milk
Combine all ingredients in sauce pan over medium -low heat. once
melted, set aside over low heat.
1-2 cans water packed light meat tuna drained (depending on how
“tuna-ish” you want it)
2 heaping tablespoons of Mayonnaise
2 stalks celery finely chopped
1/2 medium yellow onion finely chopped
Mix above ingredients in casserole dish with a fork. If not moist
enough, add a little more mayo. Season with salt and pepper.
1 regular size bag wide egg noodles cooked to package directions (Don’t
Add noodles and soup/cheese mixture to casserole and mix thoroughly.
Bake at 350 for 30 minutes or until top is browned and crispy on the