Tuna Noodle Casserole with Potato Chip Topping
This throwback from the 1950’s has been a reliable favorite for generations and boasts a delightfully crunchy potato chip topping.
Ingredients
Ingredients
8 oz Creamette® Medium Egg Noodles
10.75 oz (10 3/4 oz.) condensed cream of mushroom soup
1 (5 oz.) evaporated skim milk
0.50 cup sour cream
1 (5 oz.) tuna, drained and flaked
0.50 cup frozen peas, thawed, drained
1 (4 oz.) mushrooms, drained
0.50 cup onions, finely chopped
1 cup crushed potato chips
Directions
Cooking Directions
1
Prepare noodles according to package directions; drain.
2
Coat a 2-quart casserole with non-stick cooking spray.
3
In a large bowl, combine noodles, soup, milk, sour cream, tuna, peas, mushrooms and onion. Turn mixture into prepared casserole dish. Top with chips.
4
Bake in the oven at 350 degrees for 20 minutes, or until hot and bubbly and browned on top.
