Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter; (or margarine) |
| 2 tablespoons | Onion; frozen |
| 1 cup | Fresh/frozen cooked green peas |
| 1 can | Condensed cream of mushroom |
| 5 ounces | Jar pimento cheese spread |
| ½ cup | 2% milk |
| 1 can | Water packed tuna; drain |
| 4 ounces | Noodles; cook, drain |
| ¼ cup | Black olives; chop |
| 1 cup | Potato chips; crushed or cornflakes (to 1 1/4 c) |
SUSAN ARGYELAN DBCX33A
Heat oven to 350. In medium saucepan, melt butter, saute onion until tender. Add soup, cheese spread, tuna, milk; heat, stirring constantly, until cheese is melted. Add noodles, peas, and olives; mix well. Spoon mixture into 2-qt. casserole dish. Sprinkle with potato chips or cornflakes, if desired. Bake at 350 for 15 to 20 min.
Posted to MC-Recipe Digest V1 #1056 by "M. Hicks" <nitro_ii@...> on Jan 29, 1998