Ingredients:

  • 1 pound (450g) egg noodles
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 (10.75 ounce/305g) cans condensed cream of mushroom soup
  • ½ cup (120ml) milk
  • ½ cup (120ml) sour cream
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • 2 (5 ounce/142g) cans tuna in water, drained
  • 1 cup (100g) frozen peas
  • 1 cup (100g) crushed potato chips
  • ½ cup (50g) shredded cheddar cheese

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Cook egg noodles according to package directions. Drain well.
  3. Heat olive oil in a skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. In a large bowl, combine cream of mushroom soup, milk, sour cream, thyme, and pepper.
  5. Add the cooked noodles, sautéed onion and garlic, drained tuna, and frozen peas to the soup mixture. Stir to combine thoroughly.
  6. Pour the tuna mixture into the prepared baking dish.
  7. Sprinkle crushed potato chips and shredded cheddar cheese evenly over the casserole.
  8. Bake for 30 minutes, or until golden brown and bubbly.
  9. Let cool for a few minutes before serving.