Tuna Noodle Hot Dish
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 6-8 servings.
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
Ingredients
-
12 ounces uncooked egg noodles
-
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
-
1 cup 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
-
1.
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.
-
2.
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.
Nutrition Facts
1 cup: 414 calories, 16g fat (8g saturated fat), 87mg cholesterol, 742mg sodium, 42g carbohydrate (5g sugars, 3g fiber), 23g protein.
© 2024 RDA Enthusiast Brands, LLC