• 2 tablespoons butter, melted

• 1 ½ cups crushed potato chips or Ritz-style crackers

1. Preheat oven to 375 degrees F. Grease a 9x13 baking dish and set aside.

2. Prepare both cans of condensed cream of mushroom soup according to package directions. Set aside.

3. Cook the noodles according to package directions until just shy of al dente. Drain and return to the pot.

4. Add the prepared mushroom soup, vegan tuna, frozen peas, celery, oat milk, garlic powder, salt, and pepper to the pot with the noodles. Stir well to combine.

5. Pour the mixture into the prepared baking dish and spread evenly.

6. Make the topping. Stir the crushed chips or crackers into the melted butter until coated. Spread evenly over the top of the casserole.

7. Bake uncovered for 25 to 30 minutes until bubbling at the edges and the topping is golden brown. Let rest 5 minutes before serving.

NOTES:

1. Noodles: Egg-free wide noodles work best for authenticity. Shells or rotini also work well.

2. Vegan tuna: Drain well and break up any large chunks before adding. Do not rinse.

3. Topping: Plain potato chips give a saltier, crunchier result; crackers give a more traditional buttery flavor.

4. Make ahead: Assemble without the topping, cover, and refrigerate up to 24 hours. Add topping just before baking. Add ~5 minutes to bake time if going in cold.

5. Leftovers: Store covered in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees F for best texture.