Tuna Chip Casserole Recipe
Ingredients
| Mushrooms | 1 Can (10oz), sliced | |
| 2 1/2 cups boiling water and mushroom juice | ||
| 1 envelope chicken-noodle soup mix | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Tuna | 1 Can (10oz), drained | |
| Corn kernel | 1 Can (10oz), drained | |
| Potato chips | 1 1/4 Cup (16 tbs), crushed | |
Directions
Preheat oven to 450F.
Drain mushroom juice and measure.
Add enough boiling water to make 2 1/2 cups, then add soup mix and boil 7 minutes.
Meanwhile, brown mushrooms and onion in hot melted butter, about 2 minutes.
Stir in flour, then a little of soup mixture.
Add this mixture to the soup and cook until thickened.
Stir in tuna, corn and half the chips.
Taste for seasoning.
Spread in a greased 9 X 6-inch bake dish or round 8-inch bake dish or casserole.
Sprinkle edge with chips.
Bake in pre-heated hot oven 15 minutes
Drain mushroom juice and measure.
Add enough boiling water to make 2 1/2 cups, then add soup mix and boil 7 minutes.
Meanwhile, brown mushrooms and onion in hot melted butter, about 2 minutes.
Stir in flour, then a little of soup mixture.
Add this mixture to the soup and cook until thickened.
Stir in tuna, corn and half the chips.
Taste for seasoning.
Spread in a greased 9 X 6-inch bake dish or round 8-inch bake dish or casserole.
Sprinkle edge with chips.
Bake in pre-heated hot oven 15 minutes
Chef
