So Easy Tuna Noodle Casserole |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This one is very nearly like the way my mom used to make TNC. Using Ruffles potato chips is a must. Ingredients:
1 1/2 cups egg noodles (or macaroni, fusilli, or penne) |
1 tablespoon olive oil |
1/2 cup chopped onion |
1 (10 3/4 ounce) can cream of mushroom soup |
1 cup milk |
1 tablespoon fresh lemon juice |
black pepper |
1 cup frozen peas |
1 (6 ounce) can albacore tuna in water, drained and flaked |
1 cup potato chip, crushed (ruffles) |
Directions:
1. Prepare noodles by following the package directions (make sure to season the water with a little salt); drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat.
3. Add in the onion and stir/saute 2-3 minutes or until soft.
4. Whisk in the mushroom soup, milk, and lemon juice.
5. Season to taste with pepper; stir and cook about 4 minutes or until sauce is smooth, thickened slightly , and bubbling; remove pan from heat.
6. Add the noodles, frozen peas, and tuna to the mushroom sauce; stir to combine.
7. Tranfer mixture to a greased 2 quart casserole; smooth top with a rubber spatula.
8. Scatter the potato chips evenly over the top.
9. Bake in a 425° oven for 20-25 minutes or until bubbly and the potato chips turn golden brown.
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