Sandy's Tuna Casserole


2 cans Chunk White Tuna (drained)

1 can of Cream of Mushroom Soup

1 soup can-full of milk (you can add more later if the casserole gets dry)

1/4 cup frozen peas

1 medium onion, finely chopped

2 stalks celery, finely chopped

1/8 cup Hellmann's mayonnaise

1-1/2 cups Mild Cheddar Cheese, shredded

1 large package wide egg noodles

1 teaspoon garlic salt

1/4 teaspoon pepper

1/2 cup crushed potato chips


Preheat oven to 350 degrees

In a large mixing bowl, combine tuna, soup, milk, peas, onion, celery, mayonnaise, cheese, garlic salt and pepper.

Cook noodles according to package directions--but only for 1/2 the time it says.

Transfer noodles to collander and rinse well.

Add half-cooked noodles to tuna mixture and mix well.

Transfer to baking dish and cover with crushed potato chips.

Bake at 350 degrees for 45 minutes.

Sandy's Note: Admittedly I am not a tuna lover, but I do love this casserole. It makes a great dish to take to potluck dinners and you always go home with an empty bowl.