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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crunch-Top Tuna Noodle Casserole Recipe

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This recipe for Crunch-Top Tuna Noodle Casserole is from Our Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c medium egg noodles
1 can soup - cream of celery
1/2 c milk
9 oz can tuna - drained
8 oz pkg frozen peas
potato chips
Directions:
Directions:
Add noodles to a pot of boiling water, cook 5 minutes after water boils a second time. Rinse and drain.

Mix soup, milk, peas in a casserole dish.
Add tuna and stir till well mixed.
Stir in the cooked noodles.
Wipe the edge of the casserole dish with a paper towel.
Add 2-3 handfuls of crushed potato chips to the top and bake at 350º for 50 minutes
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is Mom's recipe, changed a bit from the BH&G Jr Cook Book. I asked her to include it as we like it!

 

 

 

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