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
- ounces egg noodles: 12 piece
- tuna: 1 can (drained and flaked, 5 ounce can, to taste)
- sour cream: 0.5 cup
- milk: 0.5 cup (divided)
- dry onion soup mix (such as Lipton®): 1 pack (1 ounce pack)
- Worcestershire sauce: 1 tsp
- garlic powder: 0.25 tsp (to taste)
- seasoned salt (such as Lawry's®): 0.125 tsp (to taste)
- salt and ground black pepper: (to taste)
- butter: 2 Tbsp (cut into small pieces, divided)
- ounces ridged potato chips (such as Ruffles®): 8 piece
- mozzarella cheese: 2 cups (shredded, optional)
Metric Conversion
Stages of cooking
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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.
-
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.
-
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.
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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.
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Microwave on high until casserole is hot and cheese is melted, about 10 minutes.
