1 pound rigatoni pasta
2 (10-3/4-ounce) cans condensed Cheddar cheese soup
2 (12-ounce) cans tuna, drained and flaked
1 cup milk
1/2 teaspoon black pepper
1 (6-ounce) bag potato chips, crushed
In a soup pot, cook the pasta according to the package directions; drain and return to the pot.
Add the soup, tuna, milk, and pepper; mix well. Cook over medium-high heat for 2 to 3 minutes, or until heated through. Sprinkle crushed potato chips over the top, and serve.
TIP: To serve this as a casserole, just spoon the hot tuna mixture into a casserole dish then top with the crushed potato chips. Grab a trivet and it's table-ready...in minutes!
