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Categories:
egg noodles butter celery onion red bell pepper milk condensed cream frozen peas sour cream salt pepper potatoes
Viewed: 65 - Published at: 4 years agoIngredients
- 4 ounces uncooked dried egg noodles
- 1 tablespoon Land O Lakes Butter
- 1 rib (1/2 cup) celery, sliced
- 1/4 cup chopped onion
- 1/4 cup diced red bell pepper
- 1/3 cup milk
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1/2 cup frozen peas, thawed
- 1/3 cup sour cream
- 3 (3/4-ounce) slices Land O Lakes Deli American, quartered
- 2 (5- to 6-ounce) cans tuna in water, drained, flaked*
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shoestring potatoes or crushed potato chips
Method
- Heat oven to 375F.
- Cook noodles according to package directions; drain.
- Melt butter in deep 10- or 12-inch skillet until sizzling; add celery, onion and bell pepper.
- Cook over medium-high heat 2-3 minutes or until crisply tender.
- Stir in milk and soup.
- Continue cooking 2-3 minutes or until heated through.
- Stir in all remaining ingredients except shoestring potatoes; mix well.
- Add cooked noodles; toss to coat.
- Spoon tuna mixture into ungreased 1 1/2-quart casserole dish; sprinkle with shoestring potatoes.
- Bake 20-30 minutes or until heated through.
- *Substitute 2 cups chopped cooked chicken or turkey.
