Lee Tuna Casserole Supreme

• 1/4 c. chopped onion
• 1 Tbsp. butter or margarine
• 1 can cream of mushroom or cream of celery soup
• 1 can milk
• 1/2 c. shredded Cheddar cheese
• 1 large and 1 medium can tuna, drained and flaked
• 8 to 12 oz. elbow macaroni (approximately 2 c. cooked)
• 1 small can peas and juice (1/2 c.)
• 4 slices American cheese
• 1/2 c. potato chips, crumbled
• 1/8 to 1/4 tsp. dry mustard

1. In saucepan, cook onions in butter until tender.
2. Blend in soup, milk, cheese and dry mustard.
3. Heat until cheese melts. Combine with tuna and peas.
4. Meanwhile, cook macaroni; drain and place in 1 1/2-quart casserole.
5. Pour remaining ingredients over macaroni.
6. Stir (add more milk if desired).
7. Center 4 slices of American cheese on top and spread crumbled potato chips around the edges.
8. Bake, uncovered, at 350u0b0 for about 30 minutes or until nicely browned and bubbling.
9. Cover when removed from oven to keep hot.

onion, butter, cream of mushroom, milk, cheddar cheese, tuna, elbow macaroni, peas, american cheese, potato chips, dry mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230546 (may not work)