Rio Grande Tuna Noodle Casserole - cooking recipe

Ingredients

8 oz. medium wide egg noodles
1 can cream of mushroom soup
1 c. milk
4 oz. green chilies, drained
1/4 c. smooth-style taco sauce
6 oz. can tuna, drained
1/4 tsp. salt
1/4 tsp. pepper
3 c. shredded Wisconsin Pepper Jack cheese, divided
1 1/2 c. crushed tortilla chips

Preparation

Preheat oven to 350\u00b0.
Cook noodles al dente according to package instructions.
Drain well.
In large bowl, mix noodles, soup, milk, chilies, taco sauce, tuna, salt, pepper and 2 cups cheese.
Spoon into shallow baking dish.
Cover with the crushed tortilla chips and sprinkle remaining cheese on top.
Bake for 40 minutes.
Serves 8.