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Tuna Noodle Hot Dish Recipe

Photo by: Taste of Home

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This is an old recipe that I tweaked to suit my family's tastes. I like to serve it with breadsticks and a veggie tray.—Sheila Sjolund, Deer River, Minnesota

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6-8 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

12 ounces uncooked egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/3 cup milk
1 can (12 ounces) tuna, drained and flaked
1 cup shredded process cheese (Velveeta)
1 medium onion, chopped
1 jar (2 ounces) diced pimientos, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup crushed potato chips
Paprika

Directions

Cook noodles according to package directions; drain. In a large bowl, combine the soup, sour cream and milk. Stir in the noodles, tuna, cheese, onion, pimientos and olives.
Pour into a greased 3-qt. baking dish. Sprinkle with potato chips and paprika. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 414 calories, 16 g fat (8 g saturated fat), 87 mg cholesterol, 742 mg sodium, 42 g carbohydrate, 3 g fiber, 23 g protein.

Tuna Noodle Hot Dish published in Casserole Cookbook , p106

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