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As a kid, my mom made this a few times a month. I think the best part was crushing up the chips. She made me empty the bag into a giant bowl and use a plastic tumbler to crush them. That was because the first time I did it I tried crushing them in the bag and it exploded. The noise woke up my baby brother and that was the last exploding potato chip bag we ever saw.
Craving Comfort says:
“Who didn’t experience the warm goodness of homemade tuna noodle casserole when they were a child?
Very few of you, I bet!”
And she would be right! My mom used to make this casserole for us kids all the time. Did yours?
1 (12 ounce) bag egg noodles, cooked al-dente
1 to 2 cans Campbell’s condensed cream of mushroom or cream of celery soup, not diluted (if you like it creamier, add 2 cans)
3/4 cup milk
2 (7 ounce) cans Bumble Bee tuna, packed in water, do NOT drain!
1 cup Kraft Cheddar cheese, shredded (optional)
1 cup Green Giant green peas (frozen work great!)
1 generous pinch black pepper.
1 cup Lay’s crushed potato chips
Preheat oven to 375 degrees F.
In a large bowl, combine all ingredients EXCEPT crushed potato chips, gently mix to combine and coat well.
Pour into a buttered baking dish.
Sprinkle crushed potato chips evenly on top.
Bake, uncovered for 30 min until bubbly.
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Quick Tip: For variety try a flavored chip such as BBQ, salt & vinegar or sour cream & onion.
Recipe and photo courtesy of Craving Comfort.