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Tuna Noodle Casserole
Nb persons: 0
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| 8 oz | egg noodles |
| 1 cup | frozen green peas |
| 2 (10.75 ounce) cans | cream of mushroom soup |
| 2 (6 ounce) cans | tuna, drained |
| 1 | onion, chopped |
| 4 T. | margarine |
| 10 slices | American processed cheese |
| 4 oz | can mushrooms |
| 1 cup | milk |
| ground black pepper to taste | |
| 1 cup | crushed potato chips |
Bring a large pot of water to a boil. Add noodles. Cook until noodles are al dente, drain well. Pour noodles into large bowl. Meanwhile, saute onion in margarine until soft. Add cheese, soups, tuna, and mushrooms and stir until cheese is melted. Season with pepper and pour sauce over noodles. Stir well to combine. Pour into foil 9x 13 pan. Freeze.
To Serve: Thaw completely. Sprinkle with 1 cup crushed potato chips. Bake at 425 for about 20 minutes or until heated through. Serve.
Note: can substitue other creamed soups for cream of mushroom.
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