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
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Prepare noodles by following the package directions (make sure to season the water with a little salt); drain and set aside.
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Heat the olive oil in a large saucepan over medium heat.
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Add in the onion and stir/saute 2-3 minutes or until soft.
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Whisk in the mushroom soup, milk, and lemon juice.
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Season to taste with pepper; stir and cook about 4 minutes or until sauce is smooth, thickened slightly , and bubbling; remove pan from heat.
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Add the noodles, frozen peas, and tuna to the mushroom sauce; stir to combine.
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Transfer mixture to a greased 2 quart casserole; smooth top with a rubber spatula.
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Scatter the potato chips evenly over the top.
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Bake in a 425° oven for 20-25 minutes or until bubbly and the potato chips turn golden brown.