April 10, 2010

Crunchy Tuna Casserole

10 ¾ oz (1 can) of condensed cream of mushroom soup.
6 ½ oz (1 can) of tuna, drained.
1 ½ cups of frozen green peas, thawed.
1 cup of cooked noodles.
¼ cup of breadcrumbs.
3 tablespoons of butter, melted.
1 small packet of potato chips, crushed.

Combine the drained cream of mushroom soup, tuna, green peas, and cooked noodles; then spoon into a greased baking dish.

Moisten the breadcrumbs with the melted butter; then sprinkle over top of the casserole.

Top with crushed potato chips.

Bake at 375°F (190°C) for 30-40 minutes or until bubbling.

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