1950s Tuna Noodle Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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One of my childhood favorites. My Mom made it even better than all the other mothers because she used potato chips in it. Ingredients:
1 lb bag of broad egg noodles |
1 large can of cream of mushroom soup and the same size can of milk plus 1 more cup |
2 large cans of tuna (i prefer light instead if white) drained |
1 large bag of salted potato chips crushed |
sea salt and fresh ground black pepper |
Directions:
1. Preheat oven to 350 degrees
2. Cook the egg noodles according to the directions on the bag
3. Combine the cream of mushroom soup with a can of milk
4. Crumble the drained tuna.
5. In a bowl combine all of the above with 3/4 of the bag of the crushed potato chips and the salt and pepper.
6. Place in a buttered casserole dish
7. Sprinkle remaining chips on the top
8. Bake at 350* for 35-40 minutes
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