Baby-Boomer Tuna Casserole - cooking recipe

Ingredients

1 cup elbow macaroni
1 (7 ounce) can tuna in water, drained
1 small onion, peeled and finely chopped
1 cup frozen peas
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup milk
fresh ground black pepper, to taste
paprika, for garnish
1/2 cup crushed potato chips

Preparation

Preheat oven to 350\u00b0F.
Cook macaroni in plenty of boiling salted water until just al dente; drain.
Combine tuna, onion, peas (you can also use a well-drained 10 ounce tin of baby peas), milk, pepper and the tin of cream of chicken soup in a large bowl.
Fold in cooked macaroni.
Pour into a lightly buttered six-cup casserole dish; sprinkle with paprika.
Bake 20 minutes.
Top with 1/2 cup crushed potato chips and return to oven for 10 more minutes.