Confetti tuna and noodle casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion (chopped) |
| 1 | Rib celery (sliced) | |
| 1 | cup | Frozen peas |
| 1 | pack | (8 oz) medim noodles |
| 1 | can | (Large or 2 small) cream of mushroom soup |
| 1 | cup | Milk |
| 1 | can | (small) tuna (drained) |
| 1 | Jar (small) pimento (with juice) | |
| ½ | cup | Cheddar cheese |
| ½ | cup | Sour cream |
| Salt & pepper | ||
| 1 | cup | Crushed Lays regular chips (DO NOT USED BAKED) |
| 1 | cup | Cheddar cheese |
Directions
Boil first 4 ingredients for 4 minutes, drain and set aside. In large pan, blend the next 7 ingredients over med heat until creamy. Add noodle mixture. Pour into 9x13 buttered pan. Bake at 350 for 15 minutes or until bubbly. Sprinkle cheese on top, then chips. Return to oven until cheese melted.
NOTE: I will also throw in some fresh mushrooms if I have them. Some people like different consistencies so you may want to add more or less milk.
Don't worry if a little soupy, as the noodles absorb alot of liquid even for the short time in the oven. Reheats well. Enjoy!! Posted to EAT-L Digest by Susan Fields <sdfields@...> on Sep 3, 1997