TUNA NOODLE or CHICKEN NOODLE CASSEROLE

TUNA NOODLE CASSEROLE
1 large can tuna, drained WELL (a combination of salmon and tuna works well also)
1 can cream of mushroom soup
1 small can evaporated milk
1 bunch green onions, chopped or sliced thin
1 shallot, chopped
1 clove garlic, minced
2 cups cooked egg noodles or pasta of choice
1 can Le Seur peas, drained WELL (optional)
1/2 cup shredded cheddar cheese**
1 cup crushed potato chips##
Fresh ground salt and pepper, to taste

  • Preheat oven to 350°.
  • Whisk together soup and milk until well blended.
  • Fold in tuna, onion, garlic, peas and cheese.
  • When well blended gently fold in noodles and pour into a prepared baking dish.
  • Top with crushed potato chips and bake 30 minutes until bubbly and heated through.

NOTE**Gram’s original recipe called for 1 cup velvet cubes, but I never touch the stuff so adapted it to real cheese

NOTE##Grams always used potato chips, but I also like to use a buttered bread crumb or cracker mixture.

 

CHICKEN NOODLE CASSEROLE
1 1/2 cups shredded rotisserie chicken (can substitute a LARGE can of chicken)
1 can cream of chicken soup
1 bunch green onions, chopped or sliced thin
1 shallot, chopped
1 clove garlic, minced
2 cups cooked egg noodles or pasta of choice
1 can Le Seur peas, drained WELL
1/2 cup shredded cheddar cheese**
1 cup crushed potato chips##
Fresh ground salt and pepper, to taste

  • Preheat oven to 350°.
  • Whisk together soup and milk until well blended.
  • Fold in tuna, onion, garlic, peas and cheese.
  • When well blended gently fold in noodles and pour into a prepared baking dish.
  • Top with crushed potato chips and bake 30 minutes until bubbly and heated through.

NOTE**Gram’s original recipe called for 1 cup velvet cubes, but I never touch the stuff so adapted it to real cheese

NOTE##Grams always used potato chips, but I also like to use a buttered bread crumb or cracker mixture.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.

Miz Helen

There is nothing better than a great Tuna Noodle Casserole, this is a great recipe! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Come Back Soon
Miz Helen

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