1 (16 oz.) box macaroni pasta
2 (12 oz. ea.) cans solid white tuna in water
1 (4 oz.) can sliced mushrooms
1 (8 oz.) can peas
1 (10 oz.) can cream of mushroom soup
1/2 cup milk
2 to 2 1/2 cups shredded Colby cheese
salt and pepper, to taste
bag of rippled potato chips (Ruffles Original)

EQUIPMENT:

oven!
wooden spoon
big mixing bowl (3-quart)
large round glass casserole dish (2 1/2 to 3-quart)

Cook and drain macaroni (boil for 8 minutes and drain). Preheat oven to 350°F.

While the macaroni is cooking, open and drain all of the cans of peas, tuna, and mushrooms.

In a large mixing bowl combine the macaroni, tuna, mushrooms, peas, cream of mushroom soup, and shredded cheese (add at least 2 cups of shredded Colby cheese, but if you like cheese or the mix doesn't appear to have enough add more). Stir for a minute or two until they are very well mixed. Sprinkle 2 dashes of salt and pepper while mixing.

Get out a large round glass casserole dish, pour the contents of your mixing bowl into the glass dish. Lightly compact it into the dish until the mixing bowl is empty.

Take a half a cup of milk and pour it over the top. Sprinkle a handful of shredded cheese over the top. Sprinkle crushed potato chips all over the top of the casserole (generously). Cover with glass lid.

Bake at 350°F for 45 to 50 minutes.

When you dish out in the serving dishes - add salt and pepper to taste.

Submitted by: Ben W