This was an easy and delicous twist to tuna casserole. You really could not even taste the “tuny” flavor you normally get.
1. Preheat oven to 350ºF.
2. In boiling salted water, cook noodles till al dente. Drain and put into a large bowl. Set aside.
3. In skillet, melt 2 tablespoons butter and add mushrooms, onion, peppers, green onions and saute for about 3-4 minutes. Do not overcook.
4. 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). Mix together well.
5. In an ungreased 9 x 13 pan, add the contents of the bowl and spread.
6. In a skillet, melt the remaining 5 tablespoons butter and add chips. Mix to cover chips with butter.
7. Sprinkle chips over the casserole.
8. Bake uncovered 40-45 minutes till bubbly and hot.
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Easy and cheap to make, but kind of bland. If I make this again, I’ll probably add a lot more garlic powder (I put quite a bit in with the vegetables) and maybe some cayenne powder or hot paprika. Also, I think cheddar & sour cream or barbecue potato chips would make a better topping than plain potato chips!
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