Prep Time: 5 minutes
Cook Time: 30-40 minutes
3 C. uncooked egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
(Or to make our own click on this link www.cooknwithmrsg)
2 1/2 C. milk
4 oz. cream cheese
1/2 tsp. ground mustard
1 tsp. garlic powder
1 tsp. onion powder
2 can (5 ounces) of albacore white tuna in water
1 to 2 C. mixed vegetables or peas (or any combination)
2 T. butter
Salt and pepper to taste
2 C. crushed potato chips
Parsley for garnish
What to do:
Preheat the oven to 400 degrees F.
Cook the egg noodles according to the directions on the package.
Combine the soup, milk, garlic powder, onion powder, cream cheese, and ground mustard in a large bowl. Then, stir in the tuna and mixed vegetables and/or peas. Finally, mix in the noodles.
Lightly grease a 9×13-inch baking dish with cooking spray. Then, add the noodle mixture to the dish.
Crumble the chips on top of the casserole (use extra if you like more crunch). Then, take the butter and slice into smaller pieces, dabbing 6-8 pieces around the chip topping.
Bake for about 30-40 minutes, or until bubbly and browned slightly on top. If you’d like to add a garnish, sprinkle with fresh parsley.