Totally Cheesy Tuna Noodle Casserole

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Totally Cheesy Tuna Noodle Casserole


For The Casserole

  • 1 lb corkscrew (cavatappi) pasta
  • 2 15oz cans cream of mushroom soup
  • 3 5oz cans water-packed tuna
  • 3 cups extra sharp cheddar cheese shredded
  • 2 cups milk
  • 1 cup peas thawed if frozen
  • ½ cup celery finely chopped
  • ½ cup yellow onion diced
  • 3-4 cloves garlic minced
  • salt and pepper to taste

For the topping

  • 3 cups sour cream and cheddar chips
  • 1 cup extra sharp cheddar cheese
  • 4 tbsp chives chopped, for garnish after baking


  • Preheat oven to 350° F. Spray a deep 9 x 13-inch baking dish with cooking spray or grease it with butter.
  • Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the instructions on the package tell you to, then drain.
  • Combine the drained pasta and all of the remaining ingredients for the casserole in a very large bowl and stir well to combine. Pour into prepared baking dish.
  • Place the chips in a gallon-sized baggie, and use your hands to finely crush the chips. It's okay if there are a few larger pieces.
  • Add the cheese to the baggie and toss to combine. Scatter the mixture over the casserole.
  • Place in pre-heated oven and bake, uncovered, until the top is golden and the casserole is bubbling, 50-55 minutes.
  • Allow to sit 5-10 minutes before serving. Garnish with chopped chives.

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