Ingredients:

  • 12 oz wide egg noodles
  • 2 cans (5 oz each) chunk light tuna in water, drained
  • 1 cup frozen peas, thawed
  • 1/2 cup diced celery
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup crushed potato chips or Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 1/2 cups sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 375°F (190°C). Boil a large pot of salted water and cook the egg noodles for 2 minutes less than the package suggests. Drain and set aside.
  2. Drain the tuna thoroughly to avoid a watery casserole.
  3. In a large mixing bowl, whisk together the condensed soup, milk, sour cream, garlic powder, pepper, and salt until smooth.
  4. Gently fold in the under-cooked noodles, drained tuna, peas, and celery. Stir until the noodles are evenly coated in the sauce.
  5. Transfer the mixture into a buttered 9x13-inch baking dish and spread it evenly.
  6. Sprinkle the shredded cheddar cheese over the top.
  7. In a small bowl, mix the crushed chips or Panko with melted butter and scatter them over the cheese.
  8. Bake for 20-25 minutes until the edges are bubbling and the top is a deep, mahogany gold.