Seafood

Tuna Noodle Casserole with Potato Chips Tasty Recipes

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I feel like Tuna Noodle Casserole is an affection or hate its circumstance. Very little dark occurring there.

Like you either passionately severely dislike it, I’m obviously from the last camp. What’s more, holy moly, I trust you are, as well!

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I grew up eating fish noodle dishes and chicken and broccoli with rice and everything comfortable. There’s something so consoling the information about a meal, am I right?!

Like my Vegan Lasagna, I’ve been making a form of this for a considerable length of time (Jeff LOVES it), however, just as of late, set aside the effort to record the formula since you need this great in your munitions stockpile!

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It’s one of those suppers’ ideals for weeknight supper since it makes a significant skillet, and the scraps taste far and away superior.

Tuna Noodle Casserole with Potato Chips Tasty Recipes

0 from 0 votes
Recipe by John FlectCourse: SeafoodCuisine: JapaneseDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Ingredients

  • 1(12 ounce) egg noodles

  • 1(10.75 ounce) condensed cream of mushroom soup

  • 1/2 cup evaporated milk

  • 1 (5 ounce) tuna, drained

  • 3 cups shredded American cheese

  • 1/3 cup chopped onion

  • 1/2 cup crushed potato chips

  • 1 pinch paprika

Directions

  • In a large pot with boiling salted water cook egg noodles until al dente. Drain.
  • In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
  • Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.

Recipe Video

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