Tuna Noodle Casserole
1 (12 ounce) package egg noodles
1 (26 ounce) can family size cream of mushroom soup
1 (8 ounce) container sour cream
2 (5 ounce) cans water packed tuna, drained
1/2 cup milk
2 cups crushed potato chips
Preheat oven to 350 degrees. In large saucepan filled 2/3 full with water, bring to a boil over high heat. Add noodles. Boil 5 minutes. Drain. Add noodles back into pan. Add cream of mushroom soup, sour cream, tuna, and milk. Salt and pepper to taste. Mix well. Pour into 13 X 9 inch baking pan. Sprinkle potato chips over top. Bake 30 minutes. Makes 8 servings.
I think everyone has their own version of Tuna Noodle Casserole. I seldom cook this recipe the same way twice in a row. Sometimes I add peas, or mushrooms, or I will change what topping I put on it. For this casserole I kept it basic so our foreign exchange students can make it when they go home.
Mine, one of our foreign exchange daughters.
Mine (from Bangkok) loves to cook! She used the above recipe and made the whole dinner for us by herself. Both Mine and Miki (from Hong Kong) loved the Tuna Noodle Casserole. They even had it for breakfast the next morning.
How do you make your Tuna Noodle Casserole?
Visit my friends blogs!
You will love Bo and his blog, Bo's Bowl. Not only does he host great giveaways, his recipes are incredible! One visit to his blog and you will see why I faithfully follow it.
Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner, for more great recipes! Once you read her blog, she will be your friend too!
Stop by and visit Ashley, at What Does A Songbird Sing. She posts recipes and exercise tips on her blog, and who couldn't use a little more of both!