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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Cleaning out the e-mail box, here is a good one! Ingredients:
1 (12 oz) bag of noodles |
1 can cream of mushroom soup |
1 pkg. philadelphia cream cheese |
1 can chunk light tuna |
1/2 to 3/4 cup of milk |
6-8 mushrooms, sliced or chopped |
1 medium onion, chopped |
1 (8 oz) pkg mozzerella cheese |
1 cup of crushed potato chips or rice chex |
salt & pepper to taste |
Directions:
1. Preheat oven to 350 degrees. Prepare noodles according to instructions.
2. Sauté Mushrooms and onions in butter, margarine or non-stick cooking spray, (preferably butter-flavored) for approximately 5 minutes. Add Soup to Mushrooms and Onion.
3. Cut Cream Cheese into cubes and add to mixture. Sauté until cream cheese is melted. Add milk as needed to thin mixture. Add Tuna Fish. Add Salt and Pepper to taste. Simmer for 5 minutes. Set aside. Drain noodles thoroughly and place them in a large bowl. Add mixture to noodles and mix thoroughly. Place entire concoction into a casserole dish. Top with Mozzarella Cheese and Potato Chips or Rice Chex.
4. Place in oven and bake for 15 - 20 minutes at 350 degrees or until cheese is melted and Chips/Chex are golden Brown.
5. You might also want to try adding Broccoli or Spinach to the bottom of the casserole dish and layer the tuna-noodle mixture on top. If you use broccoli, you can substitute Cream of Broccoli Soup for Cream of Mushroom Soup. You can also add two or three stalks of celery and sauté them with the mushrooms and onions.
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