Tuna Casserole

1 (12 ounce) bag egg noodles, cooked al-dente
2 cans condensed cream of mushroom soup, not diluted.
3/4 cup milk
2 (7 ounce) cans tuna, packed in water, do not drain!
1 cup Cheddar cheese, shredded (optional)
1 cup green peas - used frozen straight from the bag.
1 generous pinch black pepper.
1 cup crushed potato chips

Oven Temperature: 375°F

Preheat oven.
 
Crush potato chips and set aside.
 
Cook noodles according to package for al-dente, and drain.

In a large bowl, combine noodles, soup, milk, tuna, peas, salt and cheese, if using; mix to combine and coat well.

Pour into a buttered baking dish.

Sprinkle crushed potato chips evenly on top.

Bake, uncovered for 30 min until bubbly.

Servings: 4 to 6

Notes:
I had some tuna in foil packages on hand so used 6 (2.6 oz each) of those.
Cream of celery soup may be used in place of cream of mushroom.

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