Mueller'S Tuna Casserole

Name: Mueller'S Tuna Casserole
Ingredients: 1 tablespoon margarine or 1 tablespoon butter; 1 medium onion, chopped; 1 (10 3/4 ounce) can condensed cream of mushroom soup; 1 1/4 cups milk; 1 teaspoon Worcestershire sauce (optional); 1/2 teaspoon prepared mustard; 1/4 teaspoon pepper; 1 (6 ounce) can tuna, drained well; 1 cup frozen peas; 8 ounces egg noodles, cooked 6 minutes and drained well (about 5 cups); 2 cups shredded cheddar cheese; 1/2 cup of crushed potato chips (optional)

12 ingredients

6 steps

Ingredients

1 tablespoon margarine or 1 tablespoon butter
1 medium onion, chopped
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 teaspoon Worcestershire sauce (optional)
1/2 teaspoon prepared mustard
1/4 teaspoon pepper
1 (6 ounce) can tuna, drained well
1 cup frozen peas
8 ounces egg noodles, cooked 6 minutes and drained well (about 5 cups)
2 cups shredded cheddar cheese
1/2 cup of crushed potato chips (optional)

Directions

1

Cook noodles for 6 minutes, pour noodles and boiling water over frozen peas in colander, set aside to drain well.
2

In 2-quart saucepan melt butter over medium-high heat. Add onion; cook, stirring, 3 minutes.
3

Stir in soup, milk, Worcestershire sauce, mustard and pepper; stirring constantly, bring to a boil and then remove from heat.
4

Stir in cheese until smooth, then add tuna.
5

In 2-quart casserole combine tuna mixture, egg noodles and peas. Sprinkle with potato chips.
6

Bake in 350°F oven 25 to 30 minutes or until heated through.