Ingredients
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
Preparation
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.
