3(6.4 Ounce) Pouches or Cans TunaDrained if necessary
2CupsShredded Cheddar Cheese
1Small Yellow OnionMinced
Salt & PepperTo Taste
FOR THE TOPPING:
1CupShredded Cheddar Cheese
2CupsCrushed Potato Chips
Preheat oven to 375 degrees. Grease a 9x13 inch baking dish and set aside.
Cook the egg noodles according to package directions, drain and return to the pot.
Meanwhile, in a large mixing bowl, mix together the soup, mayo, tuna, cheddar, minced onion, corn, peas, and seasonings until well combined.
Pour the soup mixture over the noodles and stir well.
Pour the soup and noodle mix into the prepared baking dish and smooth into a single layer.
Bake in preheated oven for 20-25 minutes until hot and bubbly. Remove the casserole from the oven and top with the cheddar and crushed potato chips.
Return to the oven and bake for an additional 10 minutes until hot and bubbly.
NOTE TO FREEZE:To freeze, assemble the casserole as directed, but, do not bake or add the potato chips on top. Add your tuna/noodle mixture to a prepared, freezer safe pan and wrap tightly with a layer or two of foil. Place in the freezer for up to three months. When you want to cook the casserole, you will need to thaw it in the refrigerator completely, which will take about 24 hours. After it's thawed, preheat your oven and bake as directed.