Tuna noodle casserole

Name: Tuna noodle casserole
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz Egg noodles; 15 oz Canned tuna in water; 21 oz Cream of mushroom soup; 8 oz Frozen peas; 8 oz Whole milk; 6 oz Sharp cheddar; 4 oz Potato chips; 1 tsp Black pepper

Store-cupboard dinner with a crunchy top. Nothing in it needs to be fresh.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

12 oz Egg noodles
15 oz Canned tuna in water(three cans)
21 oz Cream of mushroom soup
8 oz Frozen peas
8 oz Whole milk
6 oz Sharp cheddar
4 oz Potato chips(plain, for the top — or breadcrumbs)
1 tsp Black pepper· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 45 minutes

Boil the noodles two minutes short of the packet and drain.
Stir together the soup, milk, drained tuna, frozen peas, cheese and pepper, then fold the noodles through.
Spread it in a baking dish and crush the chips over the top in a rough layer.
Bake at 375°F for 25 minutes until the edges bubble and the top is browned.

Amounts are on the list above — they change with the number of people; the steps do not.

Something else

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