Zutaten für My Mom's Tuna Casserole With Potato Chips And Eggs
- Medium Egg Noodles
- 2 (5 ounce) cans tuna (drained)
- Hard Boiled Eggs
- Vinegar Potato Chips
- Cream Of Mushroom Soup
- 2 cups water
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Zubereitung von My Mom's Tuna Casserole With Potato Chips And Eggs
- Preheat oven to 350°F (175°C). Butter a 2-quart casserole dish.
- In a medium saucepan, bring 2 cups of water and 10.75 ounces (1 can) of condensed cream of mushroom soup to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes.
- Remove from heat and stir in 1/4 cup of milk.
- Cook 1 pound of egg noodles according to package directions. Drain well.
- In a large bowl, gently combine the cooked noodles, 2 (5 ounce) cans of tuna (drained), 4 hard-boiled eggs (chopped), the soup mixture, and 1 cup crushed potato chips.
- Pour the mixture into the prepared casserole dish. Top with an additional 1/2 cup of crushed potato chips.
- Bake uncovered for 30-35 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
- Serve with your favorite vegetable and garnish with grated Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
5g
Fat
10g
Carbs
7g