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Tuna Casserole with Potato Chip Topping
by Jes Mostek
serves: 10
  This is one of my absolute favorite winter comfort foods! If you're having a hard time getting kids to eat their veggies, and especially fish, I defy them to turn their noses up at something topped with potato chips! Keep me posted.

This meal freezes incredibly well. So if you'd like to double this recipe and freeze one pan, I highly recommend it. This method saves a bundle of time on down the road. Just don't add the potato chip topping; put it in a separate baggie and secure it to the pan. I like to use those disposable aluminum pans. To prevent freezer burn, cover the pan of Tuna Casserole in aluminum foil, place the baggie of potato chips on top, and then wrap the whole thing in plastic wrap.

Just a note on tuna: if you're pregnant, nursing, feeding small children, or you're just concerned about your mercury consumption, you want to buy the "light" tuna. Avoid the "white" or "Albacore" tuna. It'll be easy to remember, because the tuna that you're supposed to steer clear of is more expensive than the safe stuff. Go figure.
Ingredients:
  1 1/2 c.   uncooked wide egg noodles
  1 tsp.   cooking oil
  1 (10 oz.) can   condensed cream of mushroom soup
  1/2 c.   milk
    black pepper to taste
  1 (6 oz.) cans   light chunk tuna in water
  1 c.   frozen mixed veggies
  1/2 c.   shredded white cheese
  1/2 c.   crunched up potato chips
Directions:
  Bring a pot of water to a boil. Add egg noodles and cook per instructions on package.

Preheat oven to 350°F.

In a small mixing bowl, whisk together condensed soup, milk and pepper. Set aside.

Drain and flake tuna (separate into chunks with a fork).

When noodles are tender, drain and toss with small amount of cooking oil (to prevent sticking). Transfer noodles to small casserole dish or baking pan. Add flaked tuna, mixed veggies, and grated cheese. Pour soup mixture over all and stir until everything is well-coated.

Top with crunched-up potato chips, and bake until casserole is hot and bubbling, and potato chips around the edges are starting to turn golden-brown (about 30 minutes).