Categories: Casserole, Main Dish, Tuna

Ingredients

• 1 1/2 cups egg noodles (or macaroni, fusilli, or penne)
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 cup milk
• 1 tablespoon fresh lemon juice
• black pepper
• 1 cup frozen peas
• 1 (6 ounce) can albacore tuna in water , drained and flaked
• 1 cup potato chip , crushed (Ruffles)

Directions

1. Prepare noodles by following the package directions (make sure to season the water with a little salt); drain and set aside.

2. Heat the olive oil in a large saucepan over medium heat.

3. Add in the onion and stir/saute 2-3 minutes or until soft.

4. Whisk in the mushroom soup, milk, and lemon juice.

5. Season to taste with pepper; stir and cook about 4 minutes or until sauce is smooth, thickened slightly , and bubbling; remove pan from heat.

6. Add the noodles, frozen peas, and tuna to the mushroom sauce; stir to combine.

7. Transfer mixture to a greased 2 quart casserole; smooth top with a rubber spatula.

8. Scatter the potato chips evenly over the top.

9. Bake in a 425° oven for 20-25 minutes or until bubbly and the potato chips turn golden brown.

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