Ingredients:
1 pkg Egg Noodles, cooked al dente, drained
4 cans Tuna, flaked
4 cups Cream of Mushroom Soup
1 1/2 cups Sweet Peas, (best to use thawed frozen variety)
3 cups Cheddar Cheese, shredded
1/4 tsp Cayenne Pepper
1 Tbsp Parsley, chopped
2-3 cups Potato Chips, crushed
Directions:
1 pkg Egg Noodles, cooked al dente, drained
4 cans Tuna, flaked
4 cups Cream of Mushroom Soup
1 1/2 cups Sweet Peas, (best to use thawed frozen variety)
3 cups Cheddar Cheese, shredded
1/4 tsp Cayenne Pepper
1 Tbsp Parsley, chopped
2-3 cups Potato Chips, crushed
Directions:
- Preheat the Oven to 350°F.
- In a large casserole dish, combine Tuna, Peas, Egg Noodles, Parsley, Cayenne Pepper, and 2 cups of the Cheese, mixing well.
- Pour the Cream of Mushroom Soup over the mixture.
- Top the dish with the last cup of Cheese, and sprinkle with the Potato Chip crumbs, liberally.
- Bake in the Oven for 30 minutes.
NOTES: If on the go, and using canned soup, use 2 cans of it, and add 2 cups Milk, as the canned soup is generally condensed.
Tuna Mornay, is the Aussie version of this same dish, where a Béchamel Sauce is utilized in the same manner as the Cream of Mushroom Soup.
This was one of my favorite meals when I was a child.
