Directions:
- Preheat the oven to 375°F (190°C).
- Cook the egg noodles according to package directions until al dente, then drain.
- In a large mixing bowl, combine the cream of mushroom soup, milk, and half of the shredded cheddar cheese.
- Add the drained tuna, chopped onion, celery, black pepper, and salt. Stir until well combined.
- Gently fold in the cooked egg noodles, making sure they are evenly coated with the mixture.
- Transfer the mixture to a greased 2-quart casserole dish.
- Sprinkle the remaining cheddar cheese and crushed potato chips over the top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Let the casserole rest for a few minutes before serving.
Variations & Tips:
- For a fun twist, try adding a cup of frozen peas or a handful of sautéed mushrooms to the mixture before baking.
- For a bit of heat, a dash of hot sauce or a pinch of cayenne pepper can liven things up.
- To make it a bit healthier without sacrificing flavor, opt for low-sodium cream of mushroom soup and unsalted potato chips.
