Cheesy Chip Tuna Noodle Casserole
Cheese and Chips make everything taste better. Especially this Tuna Noodle Casserole. The size is meant to feed a crowd (my big ol' family of 10). You may want to half the ingredients in the recipe for a smaller sized casserole.
- 2 bags Egg Noodles (12 oz each)
- 1/2 cup Chopped Onion
- 4 cups Shredded Cheddar Cheese
- 2 cups Frozen Peas
- 4 cans Tuna 5 oz each - drained
- 4 cans Cream of Mushroom Soup 10.75 oz cans
- 1 can Sliced Mushrooms 4.5 oz
- 1 cup Melted Butter
- 2 cups Salted Potato Chips place in large Ziplok bag, crush into crumbles using hands
Preheat oven to 425°
Bring a large pot of water to a boil. Add salt. Pour in egg noodles. Boil for approximately 8-10 minutes or until al dente.
In a large bowl, thoroughly mix noodles, melted butter, onions, soup, tuna, mushrooms, peas and half of the cheese.
Pour mix into a greased 9x13 baking pan.
Top casserole with potato chip crumbles and the rest of the shredded cheese.
Bake 20-25 minutes or until cheese is bubbly.