My Tuna Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 (6 ounce) cans tuna in vegetable oil, drained
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1 (7 ounce) can peas
• 1 (12 ounce) package egg noodles (i use no yolks noodles, medium or broad)
• 5 hard-boiled eggs
• 1 yellow sweet onion, diced
• regular potato chips (for baking only, i use either lay's or the generic brand non-ruffle)
• salt
• pepper

Recipe

• 1 boil the eggs for 10-15 minutes.
• 2 boil the egg noodles until al dente, 7-8 minutes.
• 3 dice the onion.
• 4 while eggs & noodles are still boiling, mix the tuna, cream of mushroom soup, the small can of peas, and the diced onion together in a big pot on the stove. cook at about medium.
• 5 when the noodles are al dente, drain, then add them to the big pot.
• 6 when the eggs are done, and warm enough to handle without getting burned, dice the eggs up into the big pot.
• 7 stir the entire tuna casserole mixture well, add salt and lots of pepper to taste, and let simmer for a while, so that the flavors have a chance to mingle. about 10-15 minutes.
• 8 serve hot.
• 9 baked recipe:.
• 10 follow above recipe (excluding the stovetop big pot).
• 11 after mixing together all ingredients in a big bowl, get out your casserole dish, and lay a layer of the lay's potato chips on the bottom.
• 12 put in a thick layer of tuna casserole mixture, then add another layer of lay's potato chips. add another layer of tuna mixture, then chips, then tuna.
• 13 you can also crumble some up to sprinkle on the top.
• 14 bake at 375°f for 20-30 minutes.
• 15 (i think this recipe is the best when it is not baked, but both ways are delicious).