Ingredients
- 4oz broad or extra broad egg noodles
- 1 can of solid white tuna packed in water (170g)
- 1 10oz can of golden mushroom soup (284 ml can)
- 10oz of milk (the equivalent of one soup can)
- 8oz bag of plain potato chips
- 1 cup grated medium cheddar cheese
Instructions
Preheat oven to 350°C
- In a large pot cook noodles until just tender. Do not overcook.
- Grease a casserole dish.
- Drain and flake the tuna to chunks, not too fine.
- Crush potato chips in bag until they are coarse.
- Combine soup and milk and mix well.
- Layer into casserole dish, starting with a layer of chips, then 1/2 of the noodles, then 1/2 of the tuna.
- Pour half the milk and soup mixture over the layers and sprinkle with 1/2 the grated cheese.
- Repeat the process and top with a final layer of potato chips.
- Bake for 30m
Comments
Grandma’s recipe is a series of typed instructions without exact quantities. Fortunately Robin remembers making it as a child. Back then, potato chips were sold with two separate white inner bags inside of the outside bag. The recipe used one inner bag. The other bag helped create enthusiasm for dinner making.
Grandma’s recipe did not include peas which appears to be a feature of other versions. Maybe she didn’t like peas.
Grandma includes the following note at the end of the recipe card: “Serve with salad, hot biscuits, lemon tarts. (I never noticed that last line before, sounds good doesn’t it. Robin might like this.)”
Grandma’s recipe called for cream of mushroom soup, but her daughter Barbara used golden mushroom soup and that is what her daughter Robin copied onto her recipe card before she went to University.
Historical Record
Quaint Cooking For the Love of the Vintage Kitchen has a nice write up about this dish.
https://quaintcooking.com/2019/09/13/history-of-tuna-noodle-casserole/