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Mueller's Tuna Casserole

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“I clipped this off a bag of egg noodles years ago. I panicked one time when I couldn't find the clipping and tore my cookbook cabinet apart. Looked on Zaar and couldn't find it. So I am putting it on here for safe keeping :) I don't always use the potato chips, but have also used "flavored" ones sometimes. Nothing fancy, just good old comfort food.”

Ingredients Nutrition

  • 1 tablespoon margarine or 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 14 cups milk
  • 1 teaspoon Worcestershire sauce (optional)
  • 12 teaspoon prepared mustard
  • 14 teaspoon pepper
  • 1 (6 ounce) can tuna, drained well
  • 1 cup frozen peas
  • 8 ounces egg noodles, cooked 6 minutes and drained well (about 5 cups)
  • 2 cups shredded cheddar cheese
  • 12 cup of crushed potato chips (optional)


  1. Cook noodles for 6 minutes, pour noodles and boiling water over frozen peas in colander, set aside to drain well.
  2. In 2-quart saucepan melt butter over medium-high heat. Add onion; cook, stirring, 3 minutes.
  3. Stir in soup, milk, Worcestershire sauce, mustard and pepper; stirring constantly, bring to a boil and then remove from heat.
  4. Stir in cheese until smooth, then add tuna.
  5. In 2-quart casserole combine tuna mixture, egg noodles and peas. Sprinkle with potato chips.
  6. Bake in 350°F oven 25 to 30 minutes or until heated through.

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