The Pioneer Woman Tasty Kitchen
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Tuna Chip Casserole

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Tuna fish mixed with flavored potato chips and soup, makes a creamy little casserole.

Ingredients

  • 5 ounces, weight Egg Noodles
  • ½ sticks Butter Or Margarine, Sliced
  • 2 cans Tuna Fish (5 Oz. Each), Drained And Broken Up
  • 1 can Cream Of Mushroom Soup 10.5 Oz Can
  • 1 cup Milk
  • Potato Chips, As Much As Desired For Crushing On Top

Preparation

Preheat oven to 350 F. Boil the egg noodles according to package instructions then drain them and set them aside.

Line a 1 to 1 1/2 quart casserole dish with the sliced up butter, then line the dish with the cooked noodles. Add the drained tuna fish.

Heat soup and milk in a small saucepan over low heat. Pour the hot soup mixture over the noodles and tuna. Crush enough potato chips to well cover the top of the casserole. (I used sour cream and onion chips.)

Cover the dish with a sheet of foil or the lid and bake for 30-35 minutes at 350 F. Remove lid and bake for 10-15 minutes more until chips are golden brown.

Notes:
– You may use any flavor potato chips you prefer.
– Putting a wooden spoon across a boiling pot will prevent it from boiling over!

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Profile photo of Wendy Hampton

Wendy Hampton on 5.5.2014

Oh wow! this is SUCH comfort food. And you can easily vary it by adding different chips (shoestrings, bbq, sour cream) or sometimes I replace the tuna with canned chicken or maybe add some chopped broccoli, diced celery or green peas and carrots, sliced almonds. I LOVE THIS RECIPE! I even like it as leftovers for lunch the next day…which happens very occasionally.

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