Grandma Marcie’s Tuna Noodle
Grandma Marcie cooked for 3 kids. Grandpa Bob drove a Frito-Lay truck. The result? Lay's Potato Chips became a core ingredient for a casserole large enough to feed 5.
Grandpa Bob and Grandma Marcie carrying my brother Chris, 1991.
While I myself never grew up with this recipe, my dad and his two brothers certainly did. On any given evening, there was a stocked Frito-Lay truck parked in the driveway. Bob had to pay for the chips before he delivered them, so Marcie figured they were free game. Lay’s chips became the crunchy top layer of Marcie’s Tuna Noodle casserole dish.
The beauty of this recipe lies in its simplicity. Grandma Marcie’s Tuna Noodle casserole blends together canned tuna, Tostino’s Queso Dip, penne pasta, and condensed cream of mushroom soup. But what truly makes it shine is that final touch—crushed Lay's Potato Chips sprinkled on top for the last ten minutes of baking. That salty crunch gives the creamy casserole a satisfying texture, and it’s a delicious nod to Grandpa Bob’s workday deliveries.
This dish is all about comfort, nostalgia, and practicality. Each bite brings back memories of the humble yet hearty meals my dad shared with his siblings—a reminder of the resourcefulness that shaped their dinner table.
Tuna Noodle
Ingredients
Instructions
- Boil Penne Pasta until soft.
- Combine Tuna, Mushroom Soup, Cheese Dip, and Penne Pasta in a bowl.
- Spray casserole dish with non-stick spray, pour mixture from above step into dish. Cover dish with aluminum foil.
- Bake at 375°F for 40 minutes.
- Remove foil, add crushed Lays potato chips, resume baking uncovered for 10 minutes.
Notes
If you don't want to use Lays Potato Chips as the top layer, crush some saltine crackers instead.