Tuna Casserole

This dish has been a favorite of my children for years. It is high in flavor but is not low fat, low calorie or low flavor so if you’re on a diet you may wish to skip this one!

  • 1 bag Potato chips, Family size ((I prefer Ruffles, but do as you like))
  • 4 cans Chunk light tuna in water, drained ((if you like, you can use more just put it in a deeper dish))
  • 2 tbsp Butter ((Do NOT use margarine; if you choose to use oil, I cannot be held responsible!))
  • 2 tbsp Flour
  • 1 tsp Salt ((or, to taste))
  • 1/2 tsp Pepper ((or, to taste))
  • 3 cups Milk ((whole is preferable, but 2% is acceptable))
  1. Preheat oven to 350 degrees F (177 degrees C)

  2. Spray deep 9×9 casserole dish with nonstick spray or grease lightly with butter or oil. Spread a layer of potato chips along the bottom of the casserole (may be crushed, if desired, but I usually leave mine whole). Flake tuna evenly over chip base. Cover the tuna completely with the remainder of the chips and set aside.

  3. Using a four quart saucepan, melt butter over medium heat. Stir in flour, salt, and pepper to form a paste (add more flour, if needed). Add milk and continue stirring until completely combined.  

  4. Allow the milk mixture to thicken (while stirring constantly) over medium heat. When the mixture has reached the consistency of a thin custard spoon or pour over chip and tuna layers in casserole. The milk mixture should almost cover the top layer of chips (if it covers completely, that’s okay too).

  5. Bake in preheated oven for 35 to 45 minutes or until the top is brown. Let stand 5 minutes before serving. 

You may wish to add saut├ęd onions and/or onion powder to the milk mixture. This is completely optional but adds a nice dimension to the flavor.