Ingredients
Scale
- 12 ounces egg noodles
- 2 cans (5 ounces each) tuna in water, drained
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup frozen peas
- 1/4 cup chopped onion
- 1/4 teaspoon black pepper
- 1 cup crushed potato chips
Instructions
- Step 1: Preheat oven to 350°F (175°C). Cook egg noodles according to package directions. Drain well.
- Step 2: In a large bowl, combine the cooked noodles, tuna, cream of mushroom soup, milk, peas, onion, and pepper. Mix well.
- Step 3: Pour the tuna mixture into a greased 9×13 inch baking dish.
- Step 4: Sprinkle the crushed potato chips evenly over the top of the casserole.
- Step 5: Bake in preheated oven for 20-25 minutes, or until heated through and the topping is golden brown. Let stand for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave, adding a splash of milk if needed to restore creaminess.
- Serve with a side of steamed green beans or a crisp garden salad to brighten the richness.
- For extra flavor, lightly sauté the chopped onion in butter before adding it to the noodle mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American