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Recipes
Seafood
Casseroles
Can Fish Casserole

Shanna's Canned Tuna Noodles Potato Chip Casserole

1 med Onion (chopped)
1 x Rib celery (sliced)
1 cup Frozen peas
1 pkt (8 oz) medim noodles
1 can (Large or 2 small) cream of mushroom soup
1 cup Milk
1 can (small) tuna (drained)
1 jar (small) pimento (with juice)
1/2 cup Cheddar cheese
1/2 cup Sour cream
    Salt & pepper
1 cup Crushed Lays regular chips (DO NOT USED BAKED)
1 cup Cheddar cheese

 Method :
Boil first 4 ingredients for 4 minutes, drain and set aside. In large pan, blend the next 7 ingredients over med heat until creamy. Add noodle mixture. Pour into 9x13 buttered pan. Bake at 350 for 15 minutes or until bubbly. Sprinkle cheese on top, then chips. Return to oven until cheese melted.
NOTE: I will also throw in some fresh mushrooms if I have them. Some people like different consistencies so you may want to add more or less milk.
Don't worry if a little soupy, as the noodles absorb alot of liquid even for the short time in the oven. Reheats well.