Ingredients:
1 1/2 cups egg noodles ( or macaroni, fusilli, or penne)
1 tablespoon olive oil
1/2 cup chopped onions
1 (10 3/4 ounce) cans cream of mushroom soup
1 cup milk
1 tablespoon fresh lemon juice
black pepper
1 cup frozen peas
1 (6 ounce) cans albacore tuna in water, drained and flaked
1 cup potato chips, crushed ( Ruffles)
Directions:
Prepare noodles by following the package directions (make sure to season the water with a little salt); drain and set aside.
Heat the olive oil in a large saucepan over medium heat.
Add in the onion and stir/saute 2-3 minutes or until soft.
Whisk in the mushroom soup, milk, and lemon juice.
Season to taste with pepper; stir and cook about 4 minutes or until sauce is smooth, thickened slightly , and bubbling; remove pan from heat.
Add the noodles, frozen peas, and tuna to the mushroom sauce; stir to combine.
Tranfer mixture to a greased 2 quart casserole; smooth top with a rubber spatula.
Scatter the potato chips evenly over the top.
Bake in a 425F oven for 20-25 minutes or until bubbly and the potato chips turn golden brown.
Servings: 4
Time preparation: 30 min.
Time total: 55 min.