Potato Chip Topped Tuna Casserole Food

TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING

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.

MOM'S POTATO CHIP TUNA CASSEROLE

Steps:

• Mix together the first 3 ingredients.
• In a greased casserole dish, layer plain potato chips on the bottom.
• Cover with the tuna mixture.
• Top with more chips.
• Bake at 350 degrees until hot and bubbly.

OLD FASHIONED TUNA-POTATO CHIP CASSEROLE

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.

TUNA NOODLE CASSEROLE WITH POTATO CHIPS

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.

POTATO CHIP TUNA CASSEROLE

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.

LAYERED TUNA POTATO CHIP CASSEROLE

Steps:

• Preheat oven to 350°F Lightly grease a 2 quart casserole dish. Spread 1 cup crushed potato chips (or crackers) evenly on bottom of casserole dish.
• Next, layer 1 can of tuna, ½ of peas, ½ of onions, red pimientos and ½ of soup. Sprinkle cheddad cheese on top of this.
• Repeat layering with tuna, peas, onion, pimientos and soup. Finish with a layer of chips, and top shredded cheese.
• Bake in preheated oven for 20 to 25 min, or until bubbly and golden brown.

POTATO CHIP TUNA NOODLE CASSEROLE

Steps:

• Cook noodles in boiling salted water per package instructions.
• Mix remaining ingredients together well except for chips.
• Add drained tuna mixture to cooked and drained noodles.
• Place all in greased 2-quart casserole dish.
• Sprinkle with crushed chips.
• BAKE: 350ºF. oven for 45 minutes.