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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I clipped this off a bag of egg noodles years ago. I panicked one time when I couldn't find the clipping and tore my cookbook cabinet apart. Looked on Zaar and couldn't find it. So I am putting it on here for safe keeping :) I don't always use the potato chips, but have also used flavored ones sometimes. Nothing fancy, just good old comfort food. Ingredients:
1 tablespoon margarine or 1 tablespoon butter |
1 medium onion, chopped |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 1/4 cups milk |
1 teaspoon worcestershire sauce (optional) |
1/2 teaspoon prepared mustard |
1/4 teaspoon pepper |
1 (6 ounce) can tuna, drained well |
1 cup frozen peas |
8 ounces egg noodles, cooked 6 minutes and drained well (about 5 cups) |
2 cups shredded cheddar cheese |
1/2 cup of crushed potato chip (optional) |
Directions:
1. Cook noodles for 6 minutes, pour noodles and boiling water over frozen peas in colander, set aside to drain well.
2. In 2-quart saucepan melt butter over medium-high heat. Add onion; cook, stirring, 3 minutes.
3. Stir in soup, milk, Worcestershire sauce, mustard and pepper; stirring constantly, bring to a boil and then remove from heat.
4. Stir in cheese until smooth, then add tuna.
5. In 2-quart casserole combine tuna mixture, egg noodles and peas. Sprinkle with potato chips.
6. Bake in 350°F oven 25 to 30 minutes or until heated through.
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