Cook the eggs noodles in a large pot of salted boiling water according to package directions. You want to undercook them just a little as they will continue to cook in the oven.
In a large bowl, combine condensed mushrom soup and milk until smooth.
Gently add the cooked egg noodles, drained and flaked tuna. Taste and season with pepper. I never need to add salt to it, but you can adjust the seasoning to suit your taste and add salt!
Gently stir in the frozen peas. There is no need to cook them in advance as they will cook in the sauce in the oven.
Transfer mixture to prepared casserole dish.
Sprinkle shredded cheese on top, followed by the crushed potato chips.
Bake in 350°F oven for 25 minutes. Edges will be bubbly and the chips will brown just a little. Serve & enjoy!
NOTES
STORAGE AND FREEZING TUNA NOODLE CASSEROLE
Storage Instructions: Allow casserole to cool to room tpermature before placing in an airtight container. Store in refrigerator for 3 to 4 days.
CAN YOU FREEZE TUNA NOODLE CASSEROLE?
Yes, you can freeze cooked tuna noodle casserole! Cool caserole to room temperature, then transfer to a freezer-safe container. Freeze for 2 to 3 months. To reheat, thaw in refrigerator overnight and reheat in microwave in individual servings.
BEST WAY TO THAW TUNA NOODLE CASSEROLE
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