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Tuna Noodle Hot Dish

Total Time

Prep: 15 min. Bake: 30 min.

Makes

6-8 servings

This is an old recipe that I tweaked to suit my family's tastes. I like to serve it with breadsticks and a veggie tray.—Sheila Sjolund, Deer River, Minnesota

Ingredients

  • 12 ounces uncooked egg noodles
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1/3 cup milk
  • 1 can (12 ounces) tuna, drained and flaked
  • 1 cup shredded process cheese (Velveeta)
  • 1 medium onion, chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup crushed potato chips
  • Paprika

Directions

  1. Cook noodles according to package directions; drain. In a large bowl, combine the soup, sour cream and milk. Stir in the noodles, tuna, cheese, onion, pimientos and olives.
  2. Pour into a greased 3-qt. baking dish. Sprinkle with potato chips and paprika. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

Nutrition Facts

1 cup: 414 calories, 16g fat (8g saturated fat), 87mg cholesterol, 742mg sodium, 42g carbohydrate (5g sugars, 3g fiber), 23g protein.

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