A comforting and nostalgic dish that combines egg noodles, tuna, and creamy mushroom soup, topped with cheese and crunchy potato chips.
Ingredients
Scale:
2 cups egg noodles
2 cans (5 oz each) tuna in water, drained
1 cup frozen peas
1 can (10.5 oz) creamy mushroom soup
1 cup milk
1 cup shredded cheddar cheese
1/2 cup chopped onion (optional)
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
1 cup crushed potato chips or breadcrumbs (for topping)
2 tbsp olive oil (for sautéing onions, if using)
Instructions
Preheat your oven to 350°F (175°C).
Cook the egg noodles according to package instructions, typically boiling them for about 6-8 minutes until al dente. Drain and set aside.
If using onion, sauté it in olive oil over medium heat in a skillet for about 3-4 minutes or until translucent.
In a large mixing bowl, combine the cooked noodles, drained tuna, frozen peas, sautéed onions (if used), creamy mushroom soup, milk, garlic powder, black pepper, and salt. Mix well until everything is evenly coated.
Transfer the mixture into a greased 9x13 inch baking dish.
Sprinkle the shredded cheddar cheese over the top of the casserole.
Top with crushed potato chips or breadcrumbs.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let it cool for about 5 minutes before serving.
