Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large pot, cook 8 ounces of elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine 2 cans of tuna (each 5 ounces, drained), 1 can of cream of mushroom soup (10.5 ounces), 1 cup of frozen peas (6 ounces), and 1 cup of shredded cheddar cheese (8 ounces).
4. Stir in the cooked macaroni until well mixed.
5. In a separate bowl, mix 1 cup of crushed potato chips (about 3 ounces) with 1 tablespoon of melted butter until evenly coated.
6. Pour the tuna mixture into a greased 9x13 inch baking dish and spread evenly.
7. Top the casserole with the buttered potato chips, spreading them out to cover the entire surface.
8. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
9. Remove from the oven and let it cool for a few minutes before serving.