This old-fashioned tuna noodle casserole is the one that lived in every mid-century recipe box, with two creamy canned soups, sweet peas and corn, and a crushed potato chip topping that actually stays crunchy.

For more old-school noodle bakes, try my Tuna Tetrazzini, which is made from scratch, or my Grandma's Ground Beef Casserole.

Old-Fashioned Tuna Noodle Casserole with chips

Old-fashioned tuna casserole is the one every kid in America grew up with, and I love its nostalgic taste and texture.

I use two types of canned condensed soup to make it, and I promise it will be just like the one you remember.

And of course, it wouldn't be a classic tuna noodle casserole for me without potato chips on top. Read below for my trick to keep them super crispy!

Why you'll love this old-fashioned tuna noodle casserole

Everything comes from the pantry and the freezer, so there is nothing to chop
Two condensed soups make it taste just like you remember from when you were a kid
My potato chips topping comes out golden and crisp instead of soft and greasy

What you'll need

Egg noodles - Wide egg noodles are the traditional choice, though any short pasta will do the job.
Cream of chicken soup - This is the one most recipes leave out, and the reason this doesn't taste like mushrooms and nothing else.
Cream of mushroom soup - The classic base that brings in that taste you remember.
Whole milk - Loosens the condensed soups into a proper sauce.
Canned tuna - Make sure you drain it properly!
Frozen peas and corn - These go in straight from the freezer, with no thawing needed.
Sharp cheddar - Grate it from a block if you can, since pre-shredded cheese is coated in starch that makes melting difficult.
Potato chips - Plain salted ridged chips crush into the best pieces, and kettle chips stay crunchier. Both are great choices!

Pro tip

Hold the potato chips back and scatter them on for the final 12 minutes of baking only so they don't turn soft and oily.

close up photo of an Old-Fashioned Tuna Noodle Casserole

How to make old-fashioned tuna noodle casserole

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. Bring a large pot of well-salted water to a boil, cook the egg noodles for 2 minutes less than the package directions, then drain.

In a large bowl, whisk the cream of chicken soup, cream of mushroom soup and whole milk together until completely smooth.

Old-Fashioned Tuna Noodle Casserole cooking steps

adding milk to a Old-Fashioned Tuna Noodle Casserole

Fold in the flaked tuna, frozen corn and frozen peas. Stir in the garlic powder, onion powder, salt, black pepper and dried parsley. Add the drained noodles to the bowl and toss well to combine.

Old-Fashioned Tuna Noodle Casserole making instructions

Spread the mixture into the prepared dish and scatter cheddar over the top. Bake uncovered for 20 minutes, until the edges are bubbling.

Scatter the crushed potato chips evenly over the top and return to the oven for a further 12 to 15 minutes, until the chips are golden and the center is piping hot.

Substitutions and variations

Swap the tuna for two cups of shredded cooked chicken and you've got a chicken noodle bake.
If you don't have potato chips, use some crushed Ritz crackers tossed with a little melted butter instead.
Use cream of celery in place of the mushroom soup if mushrooms aren't your thing.

Helpful tips

Don't rinse the noodles after draining; you still want them to have some starch on them so the sauce thickens nicely.
Taste the sauce before it goes into the dish. Condensed soup is salty on its own, so you may want less salt than the recipe calls for.
The sauce should look slightly too loose going into the dish. It thickens as it bakes and as the noodles finish absorbing it.

What to serve with tuna noodle casserole

Buttery garlic bread, for anyone who wants to mop the dish
Coleslaw, especially if you're taking this to a potluck
Steamed green beans or roasted broccoli for a healthier side

Leftovers and storage

Cover the casserole and refrigerate for up to 3 days.
Reheat individual portions in the microwave in short bursts with a splash of milk stirred through, or cover the dish with foil and warm at 350°F for about 20 minutes.
To freeze, assemble the casserole without the chip topping, cover tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed and add the chips for the final 12 minutes.

More cozy recipes you'll love

If you've tried this old-fashioned tuna noodle casserole recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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