Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (8-oz) noodles; cooked |
| 1 can | (9.25-oz) tuna |
| 1 can | (10-oz) cream of chicken soup |
| 1 \N | Soup can milk |
| 1 cup | Grated American cheese |
Place noodles in casserole. Mix tuna, milk, soup and cheese; pour over noodles. Bake at 350 for 30-40 minutes. Variations: 1. Add 1 cup diced celery, 1 cup diced onion, parsley, pimineto and 1 4-oz can mushrooms, drained. Top with cracker crumbs instead of cheese. (MRS W.E. Beard, Jr., Clarendon, AR)
2. Add 1 14-½ oz can cut asparagus. (MRS Watt McKinney (Daisy), Marvell, AR
3. Add 1 cup chopped celery, ⅓ cup chopped onion, ¼ cup chopped bell pepper, 2 tablespoons chopped pimiento and ½ cup salad dressing. (MRS Maggie McCarty, Marvell, AR)
MRS WAYNE HINDSLEY (SYLVIA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .