Tuna Noodle Casserole |
| Name: |
Becky Huffman |
| Base: |
Fort Leonard Wood |
| Recipe: |
1 (12oz.) Package Frozen Egg Noodles
1 (10oz.) box frozen mixed vegetables or peas
1 (10-3/4 oz.) can cream of mushroom soup
1 (10-3/4 oz.) can cream of celery soup
2 (6oz.) cans tuna, packed in water or oil, drained
1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, 1/8 tsp. cayenne pepper
2 cups crushed bar-b-q potatoe chips (may also use crackers, croutons, or french onions
In a pan cook your noodles according to directions. Add vegetables and cook 5 minutes. Drain noodles and vegetable mixture. Set aside.
In a saucepan heat together soups, drained tuna, and seasonings. Once heated through add to noodle and vegetable mixture.
Transfer to a casserole dish, top with crushed chips. Bake in oven 10 to 20 minutes just enough to brown top slightly and remove. Let sit for 10 minutes, then serve.
You can also use dry packaged egg noodles if you wish. |
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