tuna casserole

I don't even know where to begin. The egg noodles? The potato chips? How everything is perfectly balanced together? When Jenna first made this, the casserole looked straight out of the 1950's-- potato chips and everything. And while the 50's may be known for their curious recipes, this casserole is a winner. It is so delicious and so yummy I don't even know what else to say. Maybe the fact that this huge casserole can never last more than a day in our apartment is enough.

tuna casserole
adapted from Jenna's mom's recipe

1 bag (16 oz.) of egg noodles
1 can of cream of mushroom soup
2 (of the above mentioned soup cans) of milk
1/2 bag of frozen peas
2 cans of tuna (not drained)
1 bag of plain potato chips

Preheat the oven to 375°. Bring a large pot of water to a boil and cook the egg noodles. Be careful! These cook even faster than regular pasta (they only need 5 minutes) and they'll continue to cook in the oven. Drain noodles. Return to pot. Reduce heat to medium. Add can of soup. Once soup can is empty, use the can as a measuring cup for the next two "cans" of milk. Mix in peas and both cans of tuna. Once everything is well mixed, place in a large casserole/baking dish (ours is from Giada's line) and cover with foil. Bake for 20 minutes. Take the casserole out of the oven and remove the foil. Sprinkle a layer of potato chips onto the surface, until it is well covered. Reduce the heat to 350° and return the casserole to the oven for 10 more minutes, or until the chips are golden brown.* Enjoy!**

*Keep an eye on the chips so that they don't burn. Don't place the rack too close to the top of the oven.
**If you have leftovers (although I doubt it), be sure to take the extra chips off or else they will be come soggy.