This is not your usual tuna noodle casserole. If you haven’t tried it this way, you absolutely must. I use a large casserole dish and it still never lasts for leftovers. It’s super simple, excellent if you love cheese like me, and sure to make even the little ones happy. It’s my first post gimme a break. I’ll be more technical another time. Enjoy!!! :rolleyes:
2 cans tuna (drained)
1 bag wide egg noodles (partially boiled)
2 cans of cream of mushroom soup
1 1/2 soup cans of milk
1/2 of a 2lb brick of velveeta cheese (cubed)
2 small cans of mushrooms, pieces and stems (drained)
dash of salt
dash of pepper
1 cup shredded cheddar cheese
Plain potato chips
In a casserole dish combine tuna, noodles, milk, cream of mushroom soup, salt, and pepper. Mix well. Add Velveeta cheese. Just push it into the mixture until there’s no more room. Top with Cheddar Cheese. Put in oven at 350 for about 1/2 hour 45 minutes or until bubbly. Serve with chips to top.