Tuna Noodle Casserole II

Ingredients

• 3 cups processed cheese food shredded
• 6 ounce tuna drained canned
• 10.8 ounce cream of mushroom soup canned
• 12 ounce extra wide egg noodles 
• 0.5 cup evaporated milk 
• 0.3 cup onion chopped
• 1 pinch paprika 
• 0.5 cup potato chips crushed

Equipment

• bowl
• oven
• pot
• casserole dish

Directions

1. In a large pot with boiling salted water cook egg noodles until al dente.
2. Drain.
3. In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion.
4. Pour into a greased 1.5 quart casserole dish.
5. Sprinkle the top with the crumbled potato chips and the paprika.
6. Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.