Monday, November 16, 2009

Tuna Noodle Casserole

1/2 pound egg noodles, cooked
2 carrots diced
1/2 yellow onion diced
1/2 cup green beans, cooked and diced
1/2 cup cooked corn
1 can tuna, drained
1 can cream of celery soup
1/2 can milk or more if needed to thin soup
crumbled potato chips for topping

Make It:
Preheat oven to 350. Heat a large saucepan over medium heat. Spray with pam and add onion and carrots, cook until softened. Stir in green beans, corn, and tuna. Stir in soup and milk. Stir until heated thru and combined. Put noodles in a 9 inch casserole dish, pour sauce over top and stir to combine. Sprinkle with crumbled potato chips and bake until heated thru and bubbly, about 30 minutes. This can be made ahead and covered and kept in refrigerator for a few days. If you make ahead leave potato chips off until you bake it. Baking time will be longer on a premade. Enjoy!