I know it sounds bonkers, but trust me, this tuna casserole is one of the yummiest things ever. A comfort food bonanza! Before this, Grandma had never written out this recipe. She doesn't measure anything when cooking this, but it must be tasted throughout.
Ingredients
- 12 ounces egg noodles
- 1 can tuna , 5 ounce
- 0.5 cups sour cream
- 0.5 cups milk , divided
- 1 package dry onion soup mix , 1 ounce
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoons garlic powder , or to taste
- 0.13 teaspoons seasoned salt , such as LAWRY'S®
- salt and ground black pepper to taste
- 2 tablespoons butter , cut into small pieces, divided
- 8 ounces ridged potato chips , such as Ruffles®
- 2 cups shredded mozzarella cheese , Optional
Instructions
-
1
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
-
2
Mix cooked noodles with tuna, sour cream, 1/4 cup milk, onion soup mix, Worcestershire sauce, garlic powder, seasoned salt, salt, and pepper. Taste and adjust seasonings as desired.
-
3
Lay 1/2 of the butter across the bottom of a 2-quart, microwave-safe casserole dish. Crush potato chips, then sprinkle 1/4 of the crushed chips over the bottom and press to flatten.
-
4
Spread the tuna-noodle mixture in a single layer over the crushed chips. Layer with 1/2 of the mozzarella, 2/3 of the remaining chips, followed by the remaining butter, chips, milk, and mozzarella.
-
5
Microwave on high until casserole is hot and cheese is melted, about 10 minutes.
Nutrition Facts
Per serving
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