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Finish with cheese and potato chips!

Do you ever get an undeniable craving for the exact dish you ate as a kid? This classic, comforting tuna noodle casserole is just that, right down to the cream of mushroom soup in the mix and the crushed potato chips on top. And just like back then, it's a super budget-friendly casserole for an easy dinner.

What ingredients are in tuna noodle casserole? 

Tuna and egg noodles are the stars of the show but there are lots of supporting players, too. A creamy sauce usually includes cream of mushroom soup, sour cream, and heavy cream. Frozen green peas are classic (bell pepper and celery are not, but they add color and crunch). Another must is shredded Cheddar—yes, this is a case where fish and cheese belong together! Don't forget the chips on top, another must-have. 

Do you cook egg noodles before adding to a tuna noodle casserole?

Unlike no-boil noodles sometimes used in lasagna, the egg noodles in a tuna noodle casserole do need to be boiled first. There’s not quite enough moisture in the casserole to soften the noodles during baking without also taking away some of the creaminess from the sauce. Cook the noodles for 2 minutes less than the package directs. The noodles will continue to cook while the casserole bakes, yielding the perfect bite. 

Can tuna noodle casserole be frozen?

Tuna noodle casserole is a great meal to stash in your freezer. Freeze before adding the cheese and potato chip topper. Before baking, thaw the casserole completely. You may need to add a few minutes to the bake time to make sure the casserole is heated through.

12-oz. can solid white tuna in water, drained

10.5-oz. can cream of mushroom soup

small red bell pepper, chopped

chopped fresh parsley, plus more for garnish

Casserole can be made through step 2 up to a day ahead, covered and refrigerated. Let stand at room temperature for 30 minutes, top as directed in Step 3, and bake.