Old Fashioned Tuna Potato Chip Casserole Recipes

Steps:

• Crush chips and place half in greased 2-qt. baking dish. Arrange tuna over chips. Top with asparagus and the remaining chips. Combine sauce ingredients and pour over top. Sprinkle with cheese and almonds. , Bake, uncovered, at 325° for 20-25 minutes or until heated through. Let stand for 5 minutes before serving.

Steps:

• Cook noodles in unsalted water.
• Drain noodles. Mix soup, milk and tuna with noodles.
• Add shredded cheese and onion.
• Pour into casserole dish.
• Crush potato chips and sprinkle on top. Bake 15 minutes at 425 degrees.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
• Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crush potato chips into a large bowl. Add green beans, condensed soup, and tuna and mix until well combined. Pack into a 10x14-inch casserole dish.
• Bake in the preheated oven until the top is crispy, about 30 minutes.

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
• Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.

Steps:

• Make soup according to directions on label.
• In a casserole dish: put a layer of potato chips on bottom.
• Alternate with layers of tuna to end up with 3 layers of tuna; 4 layers of chips.
• Pour soup over all. Add another layer of chips on top.
• Bake in a 350° oven (uncovered) for 15 minutes.

Steps:

• Using a large (9"x13") casserole dish begin by crushing a layer of chips on the bottom not into powder but just broken pieces to make a full layer, I usually use less than half a bag but you want to cover the bottom well.
• Proceed to layer the remaining ingredients using all in the order listed - celery, asparagus, tuna - then spread the undiluted cream of chicken soup carefully so you don't mix up your layers.
• Sprinkle with cheese, it's OK to use a little extra if you like or less if you are looking to reduce calories.
• Top with crushed chips and bake in a 325 oven for 45 minutes or till hot all the way through. If your chips are beginning to brown you may want to cover with foil at the end but not the whole way through or they will get soggy.
• Enjoy with green or fruit salad or sliced tomatoes!