Tuna and noodle casserole topped with Lays potato chips and cheese.

Found this recipe in the back of my cupboard somewhere and thought I would make it for my family and my dad. He said it tasted better than my grandmother (who apparently could burn water). This was apparently a staple when he was growing up.

Ingredients
• 1 (12 oz) package egg noodles
• 2 (5 oz) cans tuna in water or oil, drained
• 2 cans of Campbell’s cream of mushroom soup
• 1 cup milk
• 1 cup frozen of peas
• 1/2 small onion, finely chopped
• 1 cup shredded cheddar cheese
• 1 cup crushed potato chips

Directions
1. Cook the noodles: Boil egg noodles until tender, drain.
2. Mix the base: In a large bowl, stir together the cream of mushroom soup, milk, tuna, and peas. Fold in the noodles until everything is coated.
3. Layer in a casserole dish: Spread half the noodle mixture, sprinkle with some cheese, then add the rest of the mixture.
4. Top it off: Cover with remaining cheese, then scatter crushed potato chips or buttered bread crumbs on top for that classic crunch.
5. Bake: 350°F (175°C) for about 30–35 minutes, until bubbling and the topping is golden brown.

This time I used Velveeta cheese, and honestly, I’d skip it next time. I would just stick with shredded cheese. Dust the bottom of the casserole dish with cheese layer in the tuna noodle. Sprinkle some more cheese lay on the rest of the tuna noodle then top with cheese and potato chips. It was super good. My kids loved it.