Recipe for Mom's Tuna Noodle Casserole


1/2 bag COOKED egg noodles
1 can cream of mushroom soup
1 large can tuna, drained...or two cans if you like the tuna
3/4 to one soup can milk...measure after spooning out the
condensed soup
potato chips

Plop the condensed soup into a casserole dish. Pour milk into the can and rinse around to get the last of the soup. (Hereafter known as the "Medina Procedure.")
Add milk to soup.
Drain the tuna. Add to milk/soup mess. Stir everything.
Add the COOKED egg noodles. Don't overcook them. Five minutes is plenty.
Stir again.
Crush potato chips and arrange on top of casserole. (Use a fresh bag of chips so that you can eat a bunch later.)
Bake at 350 until bubbly...about 1/2 an hour.

This can be doubled. Just use a bigger casserole dish.
You may also add 1-1/2 cups frozen peas (or frozen mixed vegetables) along with the tuna.

one casserole
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