INGREDIENTS:
- 1 Onion chopped very fine(even though the kids won't like it)
- 2 Stalks of celery also chopped fine
- 1 Small bag of frozen mixed peas and carrots
- 1/2 Bag of egg noodles
- 1 BIG can of Campbell's Cream of Mushroom Soup--the family size kind
- 3 Small cans of albacore tuna fish in water (honestly, I play it by ear; use as much as suits your taste)
- 1 Cup of milk
- 2 Cups of shredded parmesan cheese or swiss (or any other cheese you have; its nice to have a flavorful cheese here)
- 1 Small bag of Ruffles potato chips (Wavy or with Ridges)
- Salt, Pepper, and Parsely to taste
1. Boil salted water for egg noodles.
2. In the meantime, lightly saute onion and celery for about 5 minutes until transluscent but not brown.
3. When water boils for egg noodles, cook them until nearly done. In the last minute or so of cooking, add frozen peas and carrots. Bring to a boil again, then strain and set aside.
4. In large casserole dish mix: cooked noodles and veggies, sauteed veggies, soup, milk, 1 cup of shredded cheese, and season to taste. Don't worry if it seems too runny or wet with soup, the noodles will soak it up.
5. Cover with foil and bake at 350 degrees for about 15 minutes to heat through.
6. Remove from oven and add remaining cup of cheese to top and sprinkle crushed potato chips on the top. And Grandma, don't be skimpy with the potato chips and cheese on top. Its not low-fat so its good! Bake in the oven until it begins to brown and get bubbly at the top.
Let sit about 5 minutes before serving. Goes great with a crusty piece of bread or a small salad on the side. Enjoy kids! And, Emily...don't forget my picture!


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