Creamy Tuna Noodle Casserole

This is one of my favorite comfort foods.  It's like most casseroles, in that it is even better the next day. (This picture shows noodles that are too brown. Do not over cook this.)



Here's what you'll need:

1 Can cream of chicken soup (Variation Alert: Some use cream of mushroom, if that's your thing. It isn't mine.)
1 Cup Milk
1 Cup grated cheddar cheese.
Mix these in a saucepan over low heat.  Stir often. Don't let it burn.  This is your sauce.  

One 12-14 ounce package of wide egg noodles.  Cook them according to the package directions while the sauce is getting saucy.  Rinse and drain the noodles.

In a large bowl, mix together 1 or 2 small cans (or 1 large can) of tuna packed in water (use whatever kind you want...albacore, regular tuna. It matters not) and 1/2 cup mayonnaise.  Mix it well.  Then add the cooked noodles. Again, mix it well. Then add the cheesy sauce.  Mix it all together.  

Top with a bunch of crushed potato chips.  Bake at 350 degrees for 30-45 minutes. Don't overcook...browned noodles aren't that good.

Variation Alert:  You can also add a few finely chopped onions or 1 cup frozen peas to the big mix.  Lots of recipes call for peas in this but I stay as far away from peas as I can.