Tuna Casserole
Ingredients
150 g package egg noodles
1/4 cup chopped medium onion
1 cup shredded Cheddar cheese (divided into 2)
1/2 cup frozen green peas
1 can Rio Mare Tuna
1 (10.75 ounce) can condensed cream of mushroom soup
125 g sliced fresh mushrooms
1/2 cup crushed potato chips
1/4 cup chopped medium onion
1 cup shredded Cheddar cheese (divided into 2)
1/2 cup frozen green peas
1 can Rio Mare Tuna
1 (10.75 ounce) can condensed cream of mushroom soup
125 g sliced fresh mushrooms
1/2 cup crushed potato chips
Stampa Ricetta
Preparation
Bring a large pot of lightly salted water to a boil.
Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms.
Transfer to a medium baking dish, and top with potato chip crumbs and remaining 1/2 cup of cheese.
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Add extra crushed potatoes chips
Serve with tomatoes / Parsley Salad
