Ellen’s Tuna Noodle Casserole

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Ingredients:

16 oz. egg noodles

12 – 14 oz. canned tuna

1 can Cream of Mushroom Soup

3/4 cup grated cheddar cheese

3/4 cup crushed potato chips

Preparation:

Cook noodles in boiling water for 8-10 minutes or until just tender. Drain and place in a large bowl. In separate bowl, combine tuna, soup and cheddar cheese. Add tuna to noodles and mix well. Pour mixture into baking dish and sprinkle with crushed potato chips. Bake at 350˚ until heated throughout (15 to 30 minutes).

Serving Suggestion:

Steamed broccoli topped with a little grated cheddar cheese looks and tastes good with the tuna noodle casserole.

Variation:

This recipe would work well using leftover cooked tuna steaks. Just crumble and use as you would canned tuna.

History:

Ellen made this casserole using my home canned tuna. Home canned albacore or yellowfin tuna in oil are best.

Ellen

Ellen and Chris