Saturday, December 28, 2013


1 pkg (12-oz) medium-size egg noodles
2 cans condensed cream of mushroom soup
1 1/2 cups milk
1 can (12-oz) chunk tuna, drained and flaked
2 cups frozen peas
3 tbsp butter, melted
1/2 tsp salt
1/2 tsp pepper
1 cup coarsely crushed potato chips

Preheat oven to 350 degrees.
Lightly grease a casserole dish and set aside.

Prepare the noodles according to the package directions and drain well.

In a large bowl combine the soup and milk, using a wire whisk to stir until smooth.  Stir in the tuna, peas, butter, salt, and pepper.  Transfer to the prepared baking dish.

Sprinkle the potato chips evenly over the top of the casserole.

Bake at 350 degrees approximately one-half hour or until bubbly and heated through.

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