Ingredients:

  • 8 oz wide egg noodles
  • 2 cans (5 oz each) drained and flaked canned tuna
  • 1 cup sour cream
  • 1 cup thawed frozen peas
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup milk
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 3 cups crushed ridged potato chips
  • 2 tbsp melted unsalted butter
  • 1/2 tsp paprika

Instructions:

  1. Boil the egg noodles. Use salted water and cook them for 2 minutes less than the package says. Note: This prevents the noodles from getting soggy in the oven.
  2. Prepare the sauce base. In your large bowl, fold together the sour cream, milk, lemon juice, onion powder, and pepper. Mix until it forms a smooth, velvety paste.
  3. Add the proteins and veg. Gently stir in the drained, flaked tuna and the thawed peas.
  4. Fold in the cheese. Mix in 1 cup of the shredded cheddar. Wait until the sauce is combined before adding the cheese so it doesn't clump.
  5. Combine with pasta. Fold in the cooked noodles until every strand is coated in the sauce.
  6. Fill the pan. Transfer the mixture into your 9x13 inch dish and smooth the top with a spoon.
  7. Prep the topping. In a small bowl, toss the crushed ridged chips with melted butter and paprika.
  8. Apply the crust. Spread the chip mixture evenly over the top of the casserole.
  9. Bake. Put it in the oven at 375°F (190°C) for 25 minutes until the edges are bubbling and the topping is golden and crisp.