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My Mom's Tuna Casserole With Potato Chips and Eggs

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“An old family favorite--- comfort food at it's finest! This one includes potato chips as well as hard-boiled eggs. Just like mom used to make. Mom used to reheat leftovers in a frypan with butter the next day--- yum!! P.S. Sometimes I sprinkle mine with grated Parmesan cheese, at the table.”

Ingredients Nutrition

  • 709.77 ml freshly cooked medium egg noodles (drained and warm)
  • 255.14 g can tuna, drained
  • 2-3 hard-boiled eggs, peeled and chopped
  • 709.77 ml crumbled lays vinegar potato chips or 709.77 ml regular potato chips
  • 304.75 g can cream of mushroom soup, undiluted
  • 155.92 g water


  1. Butter a 2-quart casserole dish.
  2. In sauce pan, bring water and soup to a boil, stirring occasionally.
  3. Remove from heat.
  4. Layer cooked noodles, tuna, chopped eggs, mushroom soup and crumbled potato chips.
  5. Top with chips.
  6. Bake uncovered at 350 F for 30 minutes.
  7. Serve with vegetable of your choice.
  8. Note: Mom served vanilla pudding topped with sweetened strawberries, for dessert.

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