Creamy Tuna Noodle Casserole

• 3 5 ounce cans chunk light tuna in water (drained)
• 2 12 ounce cans evaporated milk (using 1 1/2 cans)
• 1 stick butter (cut in pieces)
• 3 1/2 10 ounce cans cream of mushroom soup
• 16 oz bag of egg noodles
• 1 potato chips

1. The weapons of choice
2. Preheat oven to 350
3. Boil noodles until tender, drain
4. Spray a deep 9x13 inch baking dish (I like to use a deep disposable foil pan) with non stick spray.
5. Mix together tuna, butter, mushroom soup and 1 1/2 cans milk in pan until creamy.
6. Add noodles to pan and mix thoroughly with other ingredients using remaining 1/2 can of milk if not creamy enough.
7. Cover with foil and bake 40-45 minutes until bubbly.
8. Serve with crushed potato chips on top.

chunk light tuna, milk, butter, cream of mushroom soup, egg noodles, potato chips

Taken from cookpad.com/us/recipes/342985-creamy-tuna-noodle-casserole (may not work)