Chinese Tuna Noodle Casserole

Name: Chinese Tuna Noodle Casserole
Ingredients: 2 (6 ounce) cans tuna, drained; 1 (10 ounce) can cream of mushroom soup; 1 (3 ounce) can mushroom stems, & pieces, drained; 1 (6 ounce) can sliced water chestnuts, drained; 1/2 cup milk; 2 tablespoons dried onion flakes; 1/2 cup frozen peas; 2 tablespoons mayonnaise; 1/2 teaspoon black pepper; 2 cups cooked elbow macaroni; 1 1/2 cups chow mein noodles; 1 cup sharp cheddar cheese, grated

12 ingredients

3 steps

Ingredients

2 (6 ounce) cans tuna, drained
1 (10 ounce) can cream of mushroom soup
1 (3 ounce) can mushroom stems, & pieces, drained
1 (6 ounce) can sliced water chestnuts, drained
1/2 cup milk
2 tablespoons dried onion flakes
1/2 cup frozen peas
2 tablespoons mayonnaise
1/2 teaspoon black pepper
2 cups cooked elbow macaroni
1 1/2 cups chow mein noodles
1 cup sharp cheddar cheese, grated

Directions

1

Preheat oven to 350° F and cook elbow macaroni while oven heats.
2

Drain the macaroni and mix all the ingredients together in large bowl mixing well.
3

Pour into 3 quart baking dish. Bake for 35-45 minutes or until casserole is bubbly and golden brown on top. Serve immediately.