Quick, Easy -N- Fast Tuna Noodle Casserole Recipe
1 package (12 oz.) egg noodles
2 T. vegetable oil
1 1/2 C. chopped onion
1 C. chopped celery
1 can (4 oz.) sliced mushrooms, drained
2 cans (10-1/2 oz. each) cream of mushroom soup
1-1/2 C. milk, divided
2 pouches (7.06 ounces each) water-packed chunk white or chunk light tuna, flaked
1 C. crushed potato chips or breadcrumbs
Cook noodles according to package directions. Do not overcook. Drain.
Heat oil in a large frying pan and saute onion and celery until tender. Add mushrooms, soup and 1 cup milk to sautéed vegetables, stirring well to combine.
Layer ingredients in a greased 3-quart casserole as follows: of the noodles, of the vegetable-soup mixture and of the tuna. Repeat layers two more times. Top with crushed potato chips. Add remaining milk as needed to moisten the noodles.
Bake in a preheated 350°F. oven 40 minutes.
Makes 6 servings.