Ok, fine, this is an old boring traditional cream-of-mushroom casserole that lots of people grew up hating because their moms made it and forced them to choke it down. Sue me, I really like it. This particular recipe is mostly from my Better Homes and Gardens cookbook. I added the peas, cheese, and potato chips from other TNC recipes I found and increased the milk slightly (it was too dry).
Ingredients
4 ozs medium noodles (3 cups, 11-12oz cooked) or one 8-oz pkg frozen noodles
1 cup chopped celery (about 4 good stalks)
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 can cream mushroom soup
1 cup milk
1 9-1/4 oz can tuna, drained and flaked
4 oz grated cheddar cheese
1 cup frozen peas
1/4 cup chopped pimiento
1 cup crushed potato chips
Instructions
1. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a saucepan cook celery and onion in butter or margarine till tender but not brown. Blend in the flour; stir in condensed soup. Gradually stir in milk. Cook and stir till mixture is thickened and bubbly. Carefully stir in the tuna, pimiento, peas, and cooked/drained noodles. Stir in the cheese and stir until it melts.
3. Turn noodle mixture into a 2 qt casserole. Sprinkle potato chips over top. Bake uncovered in 375deg oven for 20 to 25 minutes.