6 oz. wide egg noodles
5.5 oz. can solid white tuna, drained
10.5 oz. can cream of mushroom soup
1/4 C. finely chopped onion
1/2 C. frozen peas and carrots
1 T. butter
1 T. mayo
1/4 C. milk
1 C. shredded cheddar cheese
1/4 tsp. black pepper
1 C. crushed potato chips
Cook the egg noodles according to pkg. directions. Heat the butter in a small skillet and saute the onions, peas and carrots for 3-4 minutes. Meanwhile, in a bowl combine the soup, milk, mayo, tuna, pepper and cheese. Add in the onions, peas, carrots and drained noodles. Combine well and pour into a lightly buttered 2 quart round casserole dish. Bake in a 425 degree oven for 25 minutes, remove and top with the crushed potato chips and return to the oven for 5-10 minutes till lightly browned on top.
Recipe from janet page
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