The Best Tuna Noodle Casserole
- one (12 oz) bag of wavy egg noodles
- 2 (10.5) cans of condensed cream of mushroom or cream of chicken
- a decent amount of shredded cheddar cheese, some for the casserole, some for topping.
- 2-4 (5 oz.) cans of tuna in water (I like a lot of tuna, if you want less or more, proceed accordingly.)
- 1 bag of frozen peas
- a heaping cup chopped onion, more or less depending on how much you like onion.
- crushed potato chips, enough to cover the top of casserole.
- For serving...a tiny bit of salt, a lot of black pepper.
- Cook the noodles until they are just below al dente, they will cook a little more in the oven. I always just keep taste testing the noodles until it seems right.
- Pre-heat the oven to 400 degrees or 350 degrees if your oven runs hot. Drain the noodles then put them back in the pot.
- Add the condensed soup, shredded cheese (as with a lot of these ingredients, the amount can be up to you. If you love cheese, go nuts. If you don't, add less), cans of tuna, peas (these can be added frozen) and chopped onion. Mix it all together until fully combined.
- Lightly spray or rub butter all over a large casserole dish or a 13 x 9 pan. Pour casserole into dish. Put in oven and let it cook for about 15 minutes, then pull out and sprinkle cheese and crushed potato chips on top. Then put back into oven for another 5-10 minutes. The cheese should be melted or browned a little and the potato chips should be warmed and a little extra toasty.
- After serving, I personally like a little bit of salt and a decent amount of black pepper on top. Depending on how much everyone eats, this will feed about 6-8 people.
