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Keith's Tuna Noodle Casserole
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| Tuna Noodle Casserole | |
| 2 cans (10 3/4 oz each) | cream of mushroom soup |
| 1 cup | milk |
| 1 medium | onion finely diced |
| 2 cups | frozen peas |
| 2 cans (about 12 oz each) | tuna, drained |
| 4 cups | hot, cooked medium egg noodles |
| 1/2 bag | plain Ruffles potato chips |
| 2 cups | Shredded Cheddar cheese |
1. Stir soup, milk, onion, peas, tuna, and noodles in a 9X13 casserole dish.
2. Top with shredded cheese
3. Sprinkle with crushed Ruffles
4. Bake at 400 degrees for 30 minutes
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