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Shirlee's Tuna Noodle Casserole Recipe

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This recipe for Shirlee's Tuna Noodle Casserole, by , is from Carol's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 package extra wide egg noodles
2 cans tuna, drained
1 & 1/2 cans of Condensed Cream of Mushroom Soup
1 c. milk
1/2 package of frozen petite peas
1 small bottle of mushrooms
1 small Velveeta Cheese, cubed
Salt, pepper and Johnny's Seasoning Salt to taste
Potato chips

Directions:
Directions:
Cook egg noodles (a little undercooked) and set aside. In a big bowl put drained tuna and soup. Mix with milk and add peas, mushrooms, salt, pepper and seasoning salt. Put drained noodles into the mixture and Velveeta cheese. Put in a greased (Pam is fine) casserole dish. Bake uncovered at 350 for 30 minutes or until hot. Crunch potato chips and put on top. Put in oven to warm.

 

 

 

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