World Flavors Cookbook

Tuna Noodle Casserole

A mid-century Midwest classic: wide egg noodles, canned tuna, and peas in a creamy mushroom sauce, topped with crunchy potato chips.

Cuisine: United States

Ingredients

• 12 oz egg noodles
• 2 cans (5 oz each) tuna in water, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 2 cups crushed potato chips or breadcrumbs

Instructions

1. Cook egg noodles until al dente; drain.
2. In a large bowl, mix soup, milk, tuna, peas, and cheese.
3. Gently fold in the cooked noodles.
4. Transfer to a greased 9x13 inch baking dish.
5. Top with crushed potato chips.
6. Bake at 375°F (190°C) for 25-30 minutes until bubbly.