4-ounces uncooked dried egg noodles
1 tablespoon Land O'Lakes Butter
1 rib (1/2 cup) celery, sliced
1/4 cup chopped onion
1/4 cup diced red bell pepper
1/3 cup milk
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup frozen peas, thawed
1/3 cup sour cream
3 (3/4-ounce) slices Land O'Lakes Deli American Cheese, quartered
2 (5 to 6-ounce) cans tuna in water, drained, flaked*
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shoestring potatoes or crushed potato chips
Heat oven to 375 degrees F. Cook noodles according to package directions; drain.
Melt butter in deep 10 or 12-inch skillet until sizzling; add celery, onion and bell pepper. Cook over medium-high heat 2-3 minutes or until crisply tender.
Stir in milk and soup. Continue cooking 2-3 minutes or until heated through. Stir in all remaining ingredients except shoestring potatoes; mix well. Add cooked noodles; toss to cool.
Spoon tuna mixture into ungreased 1 1/2-quart casserole dish; sprinkle with shoestring potatoes. Bake 20-30 minutes or until heated through.
* Substitute 2 cups chopped cooked chicken or turkey