My Favorite Tuna Noodle Casserole - cooking recipe

Ingredients

10 ounces whole wheat noodles
2 (7 ounce) cans tuna (drained)
10 1/2 ounces cream of mushroom soup
1/2 soup can milk
2 tablespoons green chili peppers, chopped (roasted and peeled or canned)
1 small shallot, minced
2 tablespoons red bell peppers (chopped fine)
2 stalks celery (chopped fine)
2 cups monterey jack cheese (shredded with 1/3 of it reserved for topping)
1 tablespoon butter
3 ounces potato chips (crunched)
1 tablespoon salt
1/2 teaspoon fresh ground black pepper

Preparation

Preheat oven to 350°F Butter a casserole dish (I used a large enameled dutch oven.) Bring 6 quarts of water and the salt to a boil. Add noodles. Mix all remaining ingredients except noodles and reserved cheese together. When noodles are about 1 minute away from done. Drain them and add to the mixed ingredients.
Put in the casserole dish and top with reserved cheese. Top all with crushed potato chips. Bake about 30 minutes or until the chips are starting to brown slightly around the edges.