Ingredients:

  • 12 oz Wide Egg Noodles
  • 10 oz Solid White Albacore Tuna, drained and flaked
  • 1 cup Frozen Sweet Peas
  • 1 cup Sliced Celery
  • 10.5 oz Condensed Cream of Mushroom soup
  • 0.5 cup Whole Milk
  • 0.5 cup Sour Cream
  • 1.5 cups Sharp Cheddar Cheese, shredded
  • 0.5 tsp Onion Powder
  • 0.25 tsp Cracked Black Pepper
  • 1.5 cups Crushed Potato Chips
  • 2 tbsp Unsalted Butter, melted
  • 0.5 tsp Dried Parsley

Instructions:

  1. Preheat your oven to 350°F (180°C). Bring a large pot of salted water to a boil. Add the egg noodles and cook for exactly 2 minutes less than the package al dente instructions. Drain the noodles thoroughly.
  2. In a large mixing bowl, whisk together the condensed cream of mushroom soup, whole milk, sour cream, onion powder, and black pepper until glossy and uniform. Gently fold in the drained tuna, frozen peas, sliced celery and 1 cup of the shredded cheddar cheese.
  3. Add the par-boiled noodles to the sauce mixture and toss gently to coat. Transfer the mixture into a 9x13 inch baking dish and spread evenly. Sprinkle the remaining 0.5 cup of cheddar cheese over the top.
  4. In a small bowl, combine the crushed potato chips, melted butter, and dried parsley. Evenly distribute the chip mixture over the casserole. Bake for 25 minutes or until the edges are bubbling and the crust is a deep golden brown.