Tuna Noodle Casserole II Recipe

Tuna Noodle Casserole II Recipe

  • 1 (12 ounce) package egg noodles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup evaporated milk
  • 1 (5 ounce) can tuna, drained
  • 3 cups shredded American cheese
  • 1/3 cup chopped onion
  • 1/2 cup crushed potato chips
  • 1 pinch paprika
  1. In a large pot with boiling salted water cook egg noodles until al dente. Drain.
  2. 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.
  3. Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.
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