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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust. Ingredients:
1 (12 ounce) package egg noodles |
1/4 cup chopped onion |
2 cups shredded cheddar cheese |
1 cup frozen green peas |
2 (6 ounce) cans tuna, drained |
2 (10.75 ounce) cans condensed cream of mushroom soup |
1/2 (4.5 ounce) can sliced mushrooms |
1 cup crushed potato chips |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
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