This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust. Try serving with a side of roasted Brussels sprouts.
Ingredients
- 1 package egg noodles , 12 ounce
- 2 cans condensed cream of mushroom soup , 10.5 ounce
- 2 cups shredded Cheddar cheese , divided
- 2 cans tuna , 5 ounce
- 1 cup frozen green peas
- 0.5 cans sliced mushrooms , 4.5 ounce
- 0.25 cups chopped onion
- 1 cup crushed potato chips
Instructions
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1
Gather all ingredients.
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2
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
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3
Mix noodles, condensed soup, 1 cup cheese, tuna, peas, mushrooms, and onion in a large bowl until well combined.
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4
Transfer the mixture into a 9x13-inch baking dish.
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5
Top the mixture with crushed potato chip and remaining 1 cup of cheese.
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6
Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.
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7
Serve hot and enjoy!
Nutrition Facts
Per serving
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