Tuna Casserole with Potato Chip Topping

Ingredients

• 1 package (12 Oz. Size) Wide Egg Noodles
• 7 Tablespoons Butter Or Margarine
• Divided
• 2 cans (4 Oz. Size) Sliced Mushrooms
• Drained Well
• 1/2 cups Chopped Onion
• 1/2 whole Green Pepper
• Chopped
• 1/2 whole Red Pepper Chopped
• 2 whole Green Onions
• Sliced (white And Green Parts)
• 2 cans (6 Oz. Size) Solid Alborcore Tuna
• Drained
• 1 can (10 Oz. Size) Condensed Cream Of Mushroom Soup
• 1 cup Peas
• Canned Or Frozen
• 1/2 cups Parmesan Cheese
• 1/2 cups Mayonnaise
• 1/2 cups Sour Cream
• 1 Tablespoon Lemon Juice
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Dill
• 2 teaspoons Parsley Flakes (or Fresh Parsley)
• 6 ounces
• weight Shredded Cheddar Cheese (optional)
• 2 cups Smashed Salted Potato Chips

Instructions

1. 1.
2. Preheat oven to 350 degrees F. 2.
3. In boiling salted water, cook noodles till al dente.
4. Drain and put into a large bowl.
5. Set aside.
6. 3.
7. In skillet, melt 2 tablespoons butter and add mushrooms, onion, peppers, green onions and saute for about 3-4 minutes.
8. Do not overcook.
9. 4.
10. In the bowl with the noodles, add the sauteed vegetables in the skillet, tuna, soup, peas, parmesan cheese, mayo, sour cream, lemon juice, salt, pepper, parsley, dill, and cheddar (if using).
11. Mix together well.
12. 5.
13. In an ungreased 9 x 13 pan, add the contents of the bowl and spread.
14. 6.
15. In a skillet, melt the remaining 5 tablespoons butter and add chips.
16. Mix to cover chips with butter.
17. 7.
18. Sprinkle chips over the casserole.
19. 8.
20. Bake uncovered 40-45 minutes till bubbly and hot.