Recipe(tried): Tuna Noodle Casserole

TUNA NOODLE CASSEROLE

8 oz. medium egg noodles, uncooked
2 cans (6 oz. each) tuna fish, flaked and well drained
1 (10 3/4 oz.) can cream of mushroom soup
1/2 soup can of milk
frozen green peas (optional)*
potato chips, the broken up ones toward the end of the bag*

Preheat oven to 350 degrees F. Spray a 2 quart round casserole with Pam.

Cook noodles according to package directions, just until there is a little resistance when you bite into one. Drain, no need to blanch with cold water.

Put tuna into a strainer and press out the juice with the back of a spoon.

Put soup, milk and tuna in casserole and mix up. Add cooked and drained noodles and peas, if desired; mix all together well. Spread potato chips on top.

Bake for about 45 minutes, or until bubbly and the chips have browned.

*Scrunch them up in the bag with your hands till they are fairly small pieces, but not crumbs. You need enough to cover the top of the casserole.

**I sometimes add a handful or two of frozen green peas for a little color. Add them to the boiling noodles.