Ingredients:

  • 12 oz wide egg noodles
  • 3 cans (5 oz each) solid white albacore tuna in water, drained
  • 1 cup frozen sweet peas
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 cup crushed potato chips
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter

Instructions:

  1. Preheat your oven to 400°F (200°C). Boil 12 oz wide egg noodles in salted water for 2 minutes less than the package says until they are firm to the bite. Drain the noodles and return them to the pot.
  2. Fold in 3 cans drained tuna, 1 cup frozen sweet peas, 1 can mushroom soup, 1/2 cup milk, and 1/2 cup sour cream.
  3. Add 2 cups sharp cheddar, 1 tsp onion powder, and 1/2 tsp garlic powder until the cheese is evenly distributed.
  4. Transfer the mixture into your baking dish, smoothing the top with a spatula.
  5. In a small bowl, toss 1 cup crushed potato chips, 1/2 cup Panko, and 2 tbsp melted butter.
  6. Sprinkle the topping over the casserole until the surface is completely covered.
  7. Bake for 20 minutes until the edges are bubbling and the top is golden brown.