Ingredients:

  • 12 oz Wide Egg Noodles
  • 10 oz Solid White Albacore Tuna in water, drained well
  • 1 cup Frozen Sweet Peas
  • 1/2 cup Sliced Celery
  • 10.5 oz Cream of Mushroom Soup
  • 1/2 cup Whole Milk
  • 1/2 cup Sour Cream
  • 2 cups Sharp Cheddar Cheese, freshly shredded
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Onion Powder
  • 1/4 tsp Cracked Black Pepper
  • 1.5 cups Crushed Kettle-Cooked Potato Chips
  • 1 tbsp Salted Butter, melted
  • 1/4 cup Grated Parmesan Cheese

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a rolling boil. Cook egg noodles for 2 minutes less than package directions until firm in the center. Drain and rinse with cold water.
  3. In a large mixing bowl, whisk together the cream of mushroom soup, milk, sour cream, Worcestershire sauce, onion powder, and black pepper until smooth.
  4. Gently fold the drained tuna, frozen peas, sliced celery, and 1.5 cups of the cheddar cheese into the sauce.
  5. Add the par-boiled noodles to the mixture and toss until evenly coated. Transfer to the prepared baking dish and top with the remaining 0.5 cup of cheddar.
  6. In a small bowl, combine crushed kettle chips, melted butter, and parmesan cheese. Sprinkle evenly over the casserole.
  7. Bake for 25 minutes until the sauce is bubbling and the crust has achieved a deep mahogany gold finish.