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.
Ingredients
1 (12 ounce) bag No Yolks 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 TruMoo 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 works great!)
1 generous pinch black pepper.
1 cup Lay’s crushed potato chips
Instructions:
Preheat oven to 375 degrees F.
Combine all ingredients except crushed potato chips. Mix to combine and coat well.
Pour into a buttered baking dish.
Crush the potato chips and sprinkle them evenly on top.
Bake, uncovered for 30 minutes 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
