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
- 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
- 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.
Originally published as Tuna Noodle Hot Dish in Casserole Cookbook 2001, p106
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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