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Tuna Noodle Casserole

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**Ingredients:**
– 12 oz egg noodles
– 2 cans (10.5 oz each) cream of mushroom soup
– 1 cup milk
– 2 cans (5 oz each) tuna, drained and flaked
– 1 cup frozen peas
– 1 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1/4 cup chopped celery
– 1/4 cup chopped green bell pepper
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1 cup crushed potato chips

**Instructions:**
1. **Preheat Oven:** Heat to 375°F (190°C).

2. **Cook Noodles:** Boil the egg noodles according to package instructions, drain, and set aside.

3. **Prepare Mixture:** In a large bowl, mix cream of mushroom soup and milk until smooth. Add tuna, peas, cheese, onion, celery, bell pepper, mayonnaise, lemon juice, salt, and pepper. Stir to combine.

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4. **Combine with Noodles:** Mix the cooked noodles into the mixture.

5. **Transfer and Top:** Pour into a greased 9×13-inch baking dish and top with crushed potato chips.

6. **Bake:** Cook for 25-30 minutes, or until bubbly and golden brown on top.

**Prep Time:** 15 minutes
**Cooking Time:** 30 minutes
**Total Time:** 45 minutes
**Calories:** 420 kcal per serving
**Servings:** 8

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