Saturday, May 14, 2011

1950s Tuna Noodle Casserole


1 lb bag of broad egg noodles
1 LARGE of cream of mushroom soup and the same size can of milk plus 1 more cup
2 large cans of tuna, drained

2 small bag of frozen peas (optional)
1 bag of salted potato chips crushed
salt and fresh ground black pepper to taste

How to make it:
Preheat oven to 350 degrees
Cook the egg noodles according to the directions on the bag.
Combine the cream of mushroom soup with a can of milk.
Crumble the drained tuna.
In a bowl combine all of the above with 3/4 of the bag of the crushed potato chips and the salt and pepper.

Place in a buttered casserole dish.
Sprinkle remaining chips on the top.
Bake at 350* for 35-40 minutes.

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