Ingredients
Scale
- 12 ounces egg noodles
- 2 (5-ounce) cans tuna in water, drained
- 10.75 ounce can 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 1/2 cups 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 to combine.
- Step 3: Pour the tuna noodle 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 the preheated oven for 25 minutes, or until golden brown and bubbly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the potato chips will soften over time.
- For best results, reheat individual portions in the microwave or oven until warmed through, sprinkling with fresh crushed potato chips for added crunch.
- Serve this comforting casserole with a simple side salad to balance the richness.
- Don't overcook the noodles; slightly undercooking them ensures they won't become mushy during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American