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Mom's Tuna Noodle Casserole

Source of Recipe


The Seattle Times






List of Ingredients



• 1 pkg. (12 ounces) egg noodles
  
• 2 Tbsp vegetable oil
  
• 1-1/2 cups chopped onion
  
• 1 cup chopped celery
  
• 1 can (4 ounces) sliced mushrooms, drained
  
• 2 cans (10-1/2 ounces each) cream of mushroom soup
  
• 1-1/2 cups milk, divided
  
• 2 pouches (7.06 ounces each) water-packed chunk white or chunk light tuna, flaked
  
• 1 cup crushed potato chips
  






Instructions



1. Cook noodles according to package directions. Do not overcook. Drain.
   
   
2. Heat oil in a large frying pan and saute onion and celery until tender. Add mushrooms, soup and 1 cup milk to sauteed vegetables, stirring well to combine.
   
   
3. Layer ingredients in a greased 3-quart casserole as follows: one-third of the noodles, one-third of the vegetable-soup mixture and one-third of the tuna. Repeat layers 2 more times. Top with crushed potato chips. Add remaining milk as needed to moisten the noodles. Bake in a preheated 350-degree (F) oven 40 minutes.
   
   Makes 6 servings.