Enhanced Tuna Noodle Casserole

• 2 (5 ounce) cans tuna in water
• 2 (4 1/2 ounce) cans diced green chilies
• 2 (10 ounce) cans cream of mushroom soup
• 1 14 cups milk
• 1 (15 ounce) can peas
• 1 (12 ounce) bag noodles
• 1 12 cups Velveeta cheese
• chips

1. Cook noodles until just bearly softened I don't like noodles that are more than al dente.
2. I finally found a brand that makes noodles that are thicker than usual- I cook them until bearly softened and let them absort the tasty liquid of the casserole.
3. Meanwhile in a large bowl combine the drained tuna, the green chillis, mushroom soup and milk-.
4. Stir to combine,then add peas and gently fold in to tuna mixture.
5. Add noodles.
6. Stir to combine.
7. Pour in to 9x13 inches baking dish that has been strayed with PAM.
8. I usually let the dish set for 30-45 minute at this point so that the noodles can absorb the liquid of the dish.
9. Put cubed Velveeta evenly on top of tuna mixture.
10. Cover with foil and bake @ 350 degrees for 45/60 minutes or until bubbly.
11. Remove foil and sprinkle with crushed chips.-GARDEN SALSA SUNCHIPS-(I couldn't get this accepted).
12. Return to oven for another 10/15 minutes.
13. If you're not a tuna fan-try this with stewed chicken breast and cook the noodles in the chicken broth.
14. YUM!

water, green chilies, cream of mushroom soup, milk, peas, noodles, velveeta cheese, chips

Taken from www.food.com/recipe/enhanced-tuna-noodle-casserole-440994 (may not work)