Baby-Boomer Tuna Casserole

• 1 cup elbow macaroni
• 1 (7 ounce) can tuna in water, drained
• 1 small onion, peeled and finely chopped
• 1 cup frozen peas
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup milk
• fresh ground black pepper, to taste
• paprika, for garnish
• 1/2 cup crushed potato chips

1. Preheat oven to 350u0b0F.
2. Cook macaroni in plenty of boiling salted water until just al dente; drain.
3. Combine tuna, onion, peas (you can also use a well-drained 10 ounce tin of baby peas), milk, pepper and the tin of cream of chicken soup in a large bowl.
4. Fold in cooked macaroni.
5. Pour into a lightly buttered six-cup casserole dish; sprinkle with paprika.
6. Bake 20 minutes.
7. Top with 1/2 cup crushed potato chips and return to oven for 10 more minutes.

elbow macaroni, tuna, onion, frozen peas, cream of chicken soup, milk, fresh ground black pepper, paprika, potato chips

Taken from www.food.com/recipe/baby-boomer-tuna-casserole-13405 (may not work)