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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is an old recipe that I tweaked to suit my family's tastes. I like to serve it with breadsticks and a veggie tray.Sheila Sjolund, Deer River, Minnesota Ingredients:
12 ounces uncooked egg noodles |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
1/3 cup milk |
1 can (12 ounces) tuna, drained and flaked |
1 cup shredded process cheese (velveeta) |
1 medium onion, chopped |
1 jar (2 ounces) diced pimientos, drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 cup crushed potato chips |
paprika |
Directions:
1. Cook noodles according to package directions; drain. In a large bowl, combine the soup, sour cream and milk. Stir in the noodles, tuna, cheese, onion, pimientos and olives.
2. Pour into a greased 3-qt. baking dish. Sprinkle with potato chips and paprika. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Yield: 6-8 servings.
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