Tuna Noodle Casserole

The perfect dish for a cold snowy/sleety day!

Ingredients and Process:

1. 3 cans of chunky light tuna (not Albacore) drained and flaked, set aside.
2. 16 oz. of baby portobello mushrooms, sliced and sauteed with a little olive oil and water, set aside.
3. 1 bunch of scallions, sliced top to bottom, set aside.
4. 1 bag of egg noodles cooked.
5. While noodles are cooking combine the following in a sauce pan and heat slowly stirring constantly.  
• 1 can of condensed cream of mushroom soup
• 1 8 oz. container of sour cream
• 1/2 cup mayonnaise
• 1/2 cup half & half
• 1 cup Vermont cheddar cheese
• The scallions you sliced earlier
6. Drain the cooked noodles and toss with the tuna and mushrooms.
7. Fold in the creamy mixture.
8. Place in casserole dish.
9. Top with additional grated cheese and roughly crushed potato chips.
10. Bake in 325˚ oven for 60 minutes (do not cover).
11. Remove and let stand for 15 minutes before serving.