1.) preheat the oven to 350 F. Spray an 8 inch square baking pan wiht nonstick spray. cook the noodles according to package directions; Drain and keep warm. 2.) Combine the soup and milk in a large bowl; set aside. 3.) Melt the butter in a large nonstick skillet over medium-high heat. Add the garlic and saute until fragrant, 30 seconds. Stir in the mushrooms, scallions, peas, thyme, and rosemary; cook stirring occasionally, until mushrooms are softened, about 5 minutes. (note: drain canned mushrooms and don't cook them for 5 minutes) 4.) Stir into soup mixture. Add the noodles, tuna, and parsely; toss well. Transfer to the baking pan and sprinkle with the potato chips. Bake until bubbly and the top is golden, 30-35 minutes.
For Gluten free cooking: Use gluten free noodles of your choose. Use the Gluten Free Creamed Soup Base instead of canned soup. (On this database.) Check the potato chips for problems. We had to buy organic to get gluten free.
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