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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I improved on my mom's basic recipe we ate when I was child and it's now in our monthly rotation cookbook. My husband always goes back for seconds. Freezes well, too. (I didn't find a duplicate posting) Ingredients:
4 cups cooked egg noodles |
2 tablespoons olive oil |
1 medium onion, diced small |
1 garlic clove, minced |
2 (6 ounce) cans tuna in water, drained |
1 (10 ounce) can mushroom soup |
1 (4 ounce) can sliced mushrooms |
1/2 cup chicken broth or 1/2 cup vegetable broth |
1/2 cup evaporated milk |
1 cup frozen green pea |
1 tablespoon soy sauce |
lemon pepper |
seasoning salt |
1 cup cheddar cheese, grated |
2 cups potato chips, crushed |
Directions:
1. Prepare Noodles according to package, salting boiling water.
2. Saute onion until almost translucent and add garlic cooking for 1 minute. Remove from heat.
3. In large mixing bowl add prepared noodles, the next 7 ingredients, cooked onions & garlic, season with salt and pepper to your taste.
4. Mix until noodles are well coated. If mixture is the slightest dry, add more broth.
5. Pour into a lightly sprayed casserole dish.
6. Top with cheese and potato chips. Add or decrease cheese and chips to your liking.
7. Bake in a preheated 350 oven for 25-30 minutes.
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