Best prepared in an yellow- or avocado-colored pyrex dish from 1974. Also known as tuna hot dish. Like you (or your parents) remember it.
40 minutes, 4-6 servings
| 12 oz | Wide egg noodles |
| ¼ cup | Finely chopped onion |
| 2 cups | Shredded Cheddar cheese |
| 1 cup | frozen green peas |
| 2 cans | Tuna, drained |
| 2 cans | Condensed cream of mushroom soup |
| 8 oz | Sliced mushrooms (or 1 can, drained, for true retro flavor) |
| 1 cup | Crushed potato chips |
| 1. Bring a large pot of lightly salted water to a boil. |
| 2. Preheat oven to 425 degrees F (220 degrees C). |
| 3. Cook egg noodles (1 package) in boiling water for 1 minutes less than the package instructions. |
| 4. Drain the noodles. |
| 5. In a large bowl, thoroughly mix coooked egg noodles, onion (1/4 cup chopped), 1 cup cheese, peas (1 cup), tuna (2 cans), soup (2 cans), and mushrooms (1 can). |
| 6. Transfer the mixture to a 9x13 inch baking dish. |
| 7. Top the mixture with potato chip crumbs (1 cup) and the remaining 1 cup cheese. |
| 8. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly. |
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