Tuna Noodle Casserole

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Tuna Noodle Casserole

Submitted by: Lois Weaver of Sugarcreek, OH

Ingredients:

  • 12 oz. package egg noodles
  • 2 cans condensed cream of mushroom soup
  • 2 cups shredded cheddar cheese, divided
  • 2 cans tuna, drained
  • 1 cup frozen green peas
  • ½ can sliced mushrooms
  • ¼ cup onion, chopped
  • 1 cup potato chips, crushed

Directions:

  • Fill a large pot with lightly salted water and bring to a rapid boil.
  • Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
  • Meanwhile, preheat the oven to 425 F.
  • Mix noodles, condensed soup, 1 cup cheese, tuna, peas, mushrooms and onion in a large bowl until well combined.
  • Transfer the mixture into a 9-by-13-inch baking dish. Top the mixture with crushed potato chips and remaining 1 cup of cheese.
  • Bake in preheated oven until cheese is bubbly, about 15 to 20 minutes.
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