Tuna & Noodle Casserole

This was popular way back before "Tuna Helper" ever hit American grocery-store shelves (in fact, it probably was the inspiration for it)! This is the classic version of the recipe that calls for a crunchy layer of crumbled potato chips ("crisps") baked nice and golden over the top. Other versions I've seen call for crumbled crackers or seasoned croutons on the top (some leave out a crunchy topping component altogether). The bottom line is that you can be as creative as you want to with this dish.

Though probably not true for Midwest states around the Great Lakes, I suspect that the long, inland distance of the American heartlands from the fresh seafood of coastal waters probably made canned tuna fish a star attraction on the dinner tables of Midwest homemakers back before modern, commercial food-processors discovered how to make a buck by selling boxed variations of this old recipe.

Ingredients:

1 heaping cup (a little more than 226.8 g) flat, broad egg noodles (I use ½ of a 12-0z. package of No Yolks brand "extra broad" noodles)
1, 10-oz. (300 ml) can of any brand condensed cream of mushroom soup
1 large (12-0z. / 340 g) can tuna fish (packed in water)
½ cup (about 4 oz. / 113.4 g) frozen peas
1 large snack bag (or two small bags) plain, salted potato chips/crisps

Preparation:

Cook noodles until just soft - leave some firmness for baking. Put noodles in a greased, 1½-quart (1.42-liter) casserole baking dish (or sprayed with Pam) along with the other ingredients - mix well, and don't add any water or dilute the soup! Bake at 350º F. (176.67° C) for 30 minutes. Thoroughly crumble chips/crisps all over the top and bake another 10 minutes.