Ingredients

The following ingredients have 8 Servings
  • 12 oz wide egg noodles ((cooked, drained, rinsed))
  • 26 oz cream of chicken condensed soup ((family size - cream of mushroom is just as popular))
  • 1 cup milk
  • 10 oz tuna ((2 5 oz cans - I prefer to use albacore, packed in water))
  • 2 cups peas ((frozen, thawed))
  • 1/2 tsp each, salt & pepper ((or more, to taste))
  • 1/2 tsp garlic powder
  • 1/4 tsp dried dill weed
  • 1 cup cheddar cheese ((medium, shredded))
  • 1/2 cup Ruffles Cheddar and Sour Cream Potato Chips

Instruction

  • Cook Your Pasta: In a large stock pot or sauce pan, cook the wide egg noodles (or your choice of pasta) according to the package instructions. Since the pasta will be baked in the casserole, and you want them to absorb some of the flavors, take roughly two minutes off the suggested cooking time to get a good al dente (firm to the bite, but cooked through) pasta texture. When the pasta is done, drain and rinse in cool water to stop the cooking process. Set aside.
  • While your noodles are cooking, preheat your oven to 400 degrees F (205 degrees C). In a casserole dish or dutch oven, combine the cream of chicken, milk, tuna, peas, and seasoning: salt, pepper, garlic powder, and dill weed. Add the cooked noodles and stir all ingredients together.
  • Top with shredded cheddar cheese and crumbled Ruffles chips. Cover and bake at 400 degrees F (205 degrees C) for about 30 minutes, or until the casserole is bubbling around the edges and the topping is nice and crispy. *I usually remove the cover for the last 10-15 minutes of cooking time.
  • Remove from the oven and serve immediately.