tuna and chips casserole recipe

Written ByJenny Smyth Posted on
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The Best tuna and chips casserole recipe

I’ve been making this tuna and chips casserole recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to prepare and packed with flavor. The combination of tuna, chips, and cheese is a winner, and I love that it’s a one-dish wonder.

I can just imagine the look on my kids’ faces when they see this casserole come out of the oven – they can’t get enough of it. As a busy mom, I appreciate how simple this recipe is to make. I just toss all the ingredients together, pop it in the oven, and voila!

Dinner is served. And the best part? This recipe is perfect for any occasion – whether it’s a weeknight dinner or a special occasion.

My family loves it just as much as I do. We’re talking about a dish that’s been passed down through generations – my grandmother used to make it for her family when I was growing up, and now I’m carrying on the tradition. It’s more than just a meal; it’s a connection to our past and our loved ones.

The key to making this recipe shine is using high-quality ingredients – fresh tuna, crispy chips, and real cheese make all the difference. And don’t even get me started on the aroma of this casserole baking in the oven… it’s heavenly!

It fills the whole house with the scent of home-cooked goodness. When I take this dish out of the oven, my kids know they’re in for a treat.

Tuna and Chips Casserole

4.8 from 655 votes

A comforting casserole featuring tender tuna and crispy chips in a creamy sauce, perfect for a hearty meal. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Tuna Mixture

2 cans tuna, drained
1 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 cup chopped celery
1/2 cup chopped onion

For the Chips

2 cups potato chips

For the Sauce

1 cup milk
1 cup chicken broth
2 tbsp butter
2 tbsp flour
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1Preheat the oven to 375°F.
2Grease a baking dish with butter or non-stick spray.
3In a large mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, salt, black pepper, chopped celery, and chopped onion.
4Mix well until all ingredients are evenly combined.
5The mixture should be smooth and creamy.
6Transfer the tuna mixture into the greased baking dish and spread it evenly with a spatula.
7Sprinkle the potato chips evenly over the top of the tuna mixture, pressing them down gently to ensure they adhere.
8The chips should form a crispy layer.
9In a saucepan, melt the butter over medium heat.
10Add the flour and whisk continuously for 1-2 minutes until the mixture turns a light golden color and has a nutty aroma.
11Gradually add the milk and chicken broth, stirring constantly to prevent lumps from forming.
12Bring the sauce to a simmer, then reduce the heat to low.
13Add the shredded cheddar cheese, salt, and black pepper.
14Stir until the cheese is fully melted and the sauce is smooth and creamy.
15The sauce should coat the back of a spoon when drizzled.
16Pour the sauce evenly over the chips and tuna mixture in the baking dish.
17Gently spread the sauce to ensure it covers all the chips and tuna evenly.
18Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
19The casserole should be heated through and the chips should be crispy and golden.
20Remove the casserole from the oven and let it rest for 5 minutes before serving.
21This allows the sauce to settle and the chips to crisp up.
22Serve the tuna and chips casserole hot, garnished with fresh parsley if desired.

🔧Equipment

Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For added flavor, consider mixing in some chopped fresh herbs like parsley or chives into the tuna mixture.

This tuna and chips casserole recipe is one of my go-to dishes when I need something easy but satisfying for my family or guests. It’s perfect for weeknights or special occasions alike – just add some crusty bread on the side, and you’ve got yourself a complete meal!

One thing I love about this recipe is how versatile it is; you can serve it hot or cold, depending on your preference. And let’s not forget about storage: if you have leftovers (which is unlikely!)

, they’ll keep beautifully in an airtight container in your fridge for up to three days or frozen for up to two months.

❓ Frequently Asked Questions About Tuna and Chips Casserole

Q: Can I use canned tuna in water instead of oil?

No, you should use canned tuna in oil for this recipe. The oil helps to bring out the flavor of the tuna and prevents it from becoming dry.

Q: What kind of chips are best for this recipe?

You can use any type of chip you like, but crushed potato chips work particularly well because they add a nice crunch to the dish.

Q: Can I substitute Greek yogurt for sour cream?

No, Greek yogurt has a different consistency and flavor than sour cream, so it won’t work as well in this recipe.

Q: How long does this casserole stay fresh in the fridge?

This casserole will stay fresh in the fridge for up to 3 days.

Q: Can I freeze individual portions of this casserole?

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