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Tuna Noodle Hot Dish

 Tuna Noodle Hot Dish
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
6-8 ServingsPrep: 15 min. Bake: 30 min.


  • 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


  • 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.
Nutritional 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.

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Tuna Noodle Hot Dish (continued)

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