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Tuna Chip Casserole

  Sliced mushrooms 1 Can (10 oz)
  Boiling water 1 1⁄4 Cup (20 tbs)
  Mushroom juice 1 1⁄4 Cup (20 tbs)
  Chicken noodle soup mix 1 Ounce (1 Envelope)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Canned solid pack tuna 7 Ounce, drained, broken up (1 Can)
  Canned corn kernel 12 Ounce, drained (1 Can)
  Crushed potato chips 1 1⁄4 Cup (20 tbs)

Preheat oven to 450F.
Drain mushroom juice and measure.
Add enough boiling water to make 2 1/2 cups, then add soup mix and boil 7 minutes.
Meanwhile, brown mushrooms and onion in hot melted butter, about 2 minutes.
Stir in flour, then a little of soup mixture.
Add this mixture to the soup and cook until thickened.
Stir in tuna, corn and half the chips.
Taste for seasoning.
Spread in a greased 9 X 6-inch bake dish or round 8-inch bake dish or casserole.
Sprinkle edge with chips.
Bake in pre-heated hot oven 15 minutes

Recipe Summary

Main Dish
Preparation Time: 
2 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1865 Calories from Fat 795

% Daily Value*

Total Fat 90 g138.3%

Saturated Fat 36.1 g180.6%

Trans Fat 0 g

Cholesterol 132.5 mg44.2%

Sodium 2510.6 mg104.6%

Total Carbohydrates 175 g58.3%

Dietary Fiber 11 g43.8%

Sugars 26 g

Protein 85 g170.1%

Vitamin A 25.6% Vitamin C 42.9%

Calcium 9.2% Iron 38.5%

*Based on a 2000 Calorie diet

Tuna Chip Casserole Recipe