My Tuna-Noodle Casserole

I have been making this recipe for years. It has a real cheesy smooth sauce. I got it from an old Better Homes and Garden recipe book my mom gave to me years ago.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 12  ounces pasta shells
• 9  ounces canned tuna, drained
• 1⁄2 cup Miracle Whip or 1⁄2 cup mayonnaise
• 1  cup celery, diced
• 2  cups  frozen peas, thawed
• 1⁄3 cup onion, diced
• 1 (10 ounce) can  cream of mushroom soup
• 1⁄2 cup milk
• 1 1⁄2 cups Velveeta cheese, cubed
•  potato chips, crushed for top

Directions

1. Preheat oven at 425°F.
2. Cook noodles in boiling salted water till tender; drain. Combine cooked noodles, drained tuna, mayonnaise, onion, celery, peas.
3. Blend soup and milk in a saucepan over low heat. Add cheese and salt and pepper to taste; stir until cheese is melted. Add to noodle mixture. Spray a casserole dish with Pam. Put mixture into casserole dish and sprinkle crushed potato chips on top.
4. Bake for about 20 minutes or until bubbly on top.