Ingredients:

  • 12 oz wide egg noodles
  • 2 cans (5 oz each) albacore white tuna in water, drained
  • 2 cans (10.5 oz each) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1 cup sharp cheddar cheese, freshly grated
  • 1 1/2 cups frozen sweet peas
  • 2 cups crushed potato chips
  • 2 tbsp salted butter, melted

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease a 9x13 inch (3-quart) baking dish.
  2. Bring a large pot of salted water to a boil. Cook the wide egg noodles for 7 minutes or until al dente. Drain well.
  3. In a large mixing bowl, whisk together the condensed cream of mushroom soup and whole milk until the consistency is smooth and silk-like.
  4. Gently fold the drained albacore tuna, frozen sweet peas, and grated sharp cheddar cheese into the soup mixture.
  5. Add the cooked noodles to the bowl and toss thoroughly, allowing the residual starch from the pasta to emulsify with the sauce base.
  6. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
  7. Prepare the topping. Toss 2 cups of crushed potato chips with 2 tbsp of melted butter in a small bowl.
  8. Add the crunch. Sprinkle the chips evenly over the casserole.
  9. Bake for 25 minutes until the sauce is bubbling and the topping is golden brown.