Learn how to make Old Fashioned Tuna Casserole with crunchy potato chips just like Mom’s! This retro, classic recipe has a creamy homemade sauce using no condensed soup and is easily adaptable to make gluten-free!

– Mamagourmand


Butter ∣ Onion ∣ Mushrooms Milk ∣ Garlic Powder Broth ∣ Cornstarch Egg noodles (or GF elbow pasta) Peas ∣ Cheese  Sour Cream ∣ Mayo Potato Chips

Make mushroom sauce by melting butter and cooking mushrooms and onions. Add the milk, seasonings, and thicken with cornstarch. 

In a large bowl combine cooked pasta, mushroom sauce, peas, cheese, mayo, and sour cream. For an optional additional, add chopped hard boiled eggs.

Spread in a casserole dish and top with crushed potato chips. Bake for 40 minutes.

Can I make tuna casserole gluten-free?

Yes! The mushroom sauce is naturally gluten free. Simply swap out egg noodles with gluten-free elbow pasta or penne.

Can I make tuna noodle casserole ahead of time?

Yes! Make the mushroom sauce up to 3 days ahead of time and assemble everything before baking. The casserole may also be frozen unbaked.

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