Enhanced Tuna Noodle Casserole

1. 1

   Cook noodles until just bearly softened I don't like noodles that are more than al dente.

2. 2

   I finally found a brand that makes noodles that are thicker than usual- I cook them until bearly softened and let them absort the tasty liquid of the casserole.

3. 3

   Meanwhile in a large bowl combine the drained tuna, the green chillis, mushroom soup and milk-.

4. 4

   Stir to combine,then add peas and gently fold in to tuna mixture.

5. 5

   Add noodles.

6. 6

   Stir to combine.

7. 7

   Pour in to 9x13 inches baking dish that has been strayed with PAM.

8. 8

   I usually let the dish set for 30-45 minute at this point so that the noodles can absorb the liquid of the dish.

9. 9

   Put cubed Velveeta evenly on top of tuna mixture.

10. 10

    Cover with foil and bake @ 350 degrees for 45/60 minutes or until bubbly.

11. 11

    Remove foil and sprinkle with crushed chips.-GARDEN SALSA SUNCHIPS-(I couldn't get this accepted).

12. 12

    Return to oven for another 10/15 minutes.

13. 13

    If you're not a tuna fan-try this with stewed chicken breast and cook the noodles in the chicken broth.

14. 14

    YUM!

* Per serving · 4 servings · Values may vary.

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