Baby Boomer Tuna Casserole Recipe

Ingredients for Baby Boomer Tuna Casserole

• Elbow Macaroni
• Tuna In Water
• 1/2 medium onion, finely chopped
• Frozen Peas
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup milk
• Fresh Ground Black Pepper
• 1/2 teaspoon paprika
• 1/2 cup crushed potato chips

How to Make Baby Boomer Tuna Casserole

1. Preheat oven to 350°F (175°C).
2. Cook 1 pound elbow macaroni in a large pot of boiling salted water until al dente (about 8-10 minutes). Drain well.
3. While macaroni cooks, finely chop 1/2 medium onion.
4. In a large bowl, combine 2 (5 ounce) cans tuna (drained), 1/2 cup chopped onion, 1 cup frozen peas (thawed), 1 (10.75 ounce) can condensed cream of chicken soup, 1/2 cup milk, 1/4 teaspoon black pepper.
5. Gently fold in the cooked macaroni.
6. Pour the mixture into a lightly buttered 6-cup casserole dish.
7. Sprinkle with 1/2 teaspoon paprika.
8. Bake for 20 minutes.
9. Top with 1/2 cup crushed potato chips.
10. Return to oven and bake for an additional 10 minutes, or until golden brown and bubbly.