Tuna Noodle Casserole

• 1 tablespoon butter
• 1 medium onion -- chopped
• 10 3/4 ounces cream of mushroom soup, condensed
• 1 1/4 cups milk
• 1 teaspoon worcestershire sauce -- (optional)
• 1/2 teaspoon prepared mustard
• 1/4 teaspoon pepper
• 8 ounces shredded cheddar cheese -- (or American)
• 6 ounces tuna in water -- drained and flaked
• 1 cup frozen peas
• 8 ounces shell pasta -- cooked al dente
• 1/2 cup potato chips -- crushed

1. In 2-quart saucepan melt butter over medium-high heat. Add onion; cook, stirring 3 minutes. Stir in soup, milk, worcestershire sauce, mustard and pepper; stirring constantly, bring to a boil. Remove from heat. Stir in cheese until smooth. Add tuna and peas. In 2-quart casserole combine tuna mixture and shells. Sprinkle with potato chips. Bake in 350 degree oven 25 to 30 minutes or until heted through.

butter, onion, cream of mushroom soup, milk, worcestershire sauce, mustard, pepper, cheddar cheese, water, frozen peas, shell pasta, potato chips

Taken from www.epicurious.com/recipes/member/views/tuna-noodle-casserole-50083537 (may not work)