Let's take a look at your ingredients:
Egg noodles, tuna, onion, milk, cream of mushroom with garlic, peas & carrots, shredded cheese & potato chips!Put everything but the chips & noodles in a bowl together:
Then boil up the egg noodles until done, then drain them. Add them to the bowl & mix well.Pour this all into an 8x8 pan (I'll give doubling instructions if you're more of a 9x13 family!).
Crush up a bunch of potato chips all over the top of it.
Some people cook with wine so they can take a sip here & there while in the kitchen.... I'm more of a chip girl myself! I'll admit I had one (or a few) while making this dish!
Now top it all with some more cheese & pop it into the oven!
Now that it's in the oven you should check on that baby you've been neglecting (and by you I mean ME!)
Helloooooooo gorgeous!
(Yes, I have the Ove-Glove! You know you're jealous!)Dig in & enjoy! Even if you're not a tuna casserole lover I think you'll change your mind on this one! And if you get through it & take that first bite & decide you don't love it... well, it's nothing a little hot sauce won't fix!!
Ohhhh the steamy goodness!Tuna Casserole:
1/2 a bag of egg noodles (6 oz)
1/8 cup diced onion
1 cup shredded cheddar or cheddar/jack, divided
3/4 cup frozen peas & carrots
1 6-oz can of tuna, drained
1 can cream of mushroom with roasted garlic
1/4 cup milk
potato chips
Preheat oven to 425.
Boil up some water to cook the egg noodles. Drain after cooking.
While the noodles are going mix onion, 3/4 cup of cheese, veggies, tuna, soup & milk in a medium bowl. Add cooked noodles. Give it all a good mixing.
Pour into an 8x8 baking dish, Top with crushed potato chip. Sprinkle with remaining cheese.
Bake 15-20 minutes, until cheese is good & melted & just starts to brown.
***For 9x13 pan just double everything, but use 1 can cream mushroom with roasted garlic & just plain old cream of mushroom for the second can!
1/2 a bag of egg noodles (6 oz)
1/8 cup diced onion
1 cup shredded cheddar or cheddar/jack, divided
3/4 cup frozen peas & carrots
1 6-oz can of tuna, drained
1 can cream of mushroom with roasted garlic
1/4 cup milk
potato chips
Preheat oven to 425.
Boil up some water to cook the egg noodles. Drain after cooking.
While the noodles are going mix onion, 3/4 cup of cheese, veggies, tuna, soup & milk in a medium bowl. Add cooked noodles. Give it all a good mixing.
Pour into an 8x8 baking dish, Top with crushed potato chip. Sprinkle with remaining cheese.
Bake 15-20 minutes, until cheese is good & melted & just starts to brown.
***For 9x13 pan just double everything, but use 1 can cream mushroom with roasted garlic & just plain old cream of mushroom for the second can!
This looks great! So much better than the Tuna Helper I usually make! Can't wait to try it!
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