Tunasaurus Crunch Casserole

The name alone tells you this one’s for the kids, and they’ll love it. Cubed potatoes get a head start in the microwave, then mix with drained tuna, frozen peas, sliced scallions, and cream of mushroom soup thinned with a little milk.

Crushed potato chips on top are what make this a “crunch” casserole. They brown in the oven and create a salty, crispy lid over the creamy filling. It’s the kind of topping that makes you eat from the edges in just to get more of those chip-crusted bites.

Using potatoes instead of egg noodles makes this sturdier and more filling than a traditional tuna casserole. The cubes hold their shape, and microwaving them first means they’re already tender before the 20-minute bake.

Kitchen Tips

• Drain the tuna thoroughly. Squeeze it in the can or press it in a strainer. Excess water makes the casserole soupy under the chips.
• Cut potatoes into even ½-inch cubes. Uniform size means they all finish at the same time in the microwave. Bigger pieces stay raw in the center.
• Don’t crush the chips too fine. You want chunky pieces that stay crunchy, not powder that absorbs moisture and goes soft.
• Frozen peas go in unthawed. They’ll cook through in the oven. Thawing first makes them mushy.

Variations

• Cheese upgrade: Stir ½ cup of shredded cheddar into the filling before topping with chips for a cheesier version.
• Breadcrumb topping: Use buttered breadcrumbs instead of potato chips for a more classic casserole crust.
• Broccoli swap: Replace the peas with chopped broccoli florets for a different vegetable profile.