Tuna Casserole

On those rare occasions when Grandma would buy a bag of potato chips, we knew there was a good chance that (1) either she was having a guild meeting and would whip up a delicious crab dip to pair with the chips or (2) she was going to make one of her delicious tuna casseroles.

Her tuna casseroles were unsurpassed for crunchy golden deliciousness and, yes, it has the potato chips mixed in and crumbled on top. This is not only simple to make, but also a good budget meal. However, let me tell you right now there probably won't be any left for lunches or leftovers. It's that good! So savor this one for the record books. You and your family will love it!

Tuna Casserole

5 cups uncooked egg noodles (or No-Yolk Noodles)
1 can cream of mushroom soup (or Grandma's homemade version)

    PLUS 1 soup can of half & half
1 tsp Worcestershire sauce
2 regular cans of tuna packed in water, drained
3 cups regular potato chips, coarsely crushed (reserve 1 cup for topping)
1 cup frozen petite peas
Freshly ground black pepper

Preheat oven to 350F and grease a casserole dish with butter. Cook the egg noodles according to the directions on the bag.

In separate bowl, combine soup with a can of milk. Stir in cooked/drained noodles, Worcestershire sauce, drained tuna, 2 cups of the crumbled chips, and peas. Pour into greased casserole dish and top with ground pepper and reserved cup of potato chips.  Bake at 350F for 35-40 minutes.