Tuna Crisp – Kenna Christensen

Tuna Crisp – Kenna Christensen

1 can tuna fish

1 cup wide egg noodles

2 Tlb Pimiento, optional

1 can cream of mushroom soup

4 oz potato chips

Cook noodles in salted, boiling water until tender, and drain. Stir in tuna (drained), pimiento, and mushroom soup. Reserve enough large potato chips to top. Crush remaining chips and cover bottom of 1 ½ quart casserole dish. Add tuna mixture. Top with whole potato chips. Bake at 350˚ just long enough to heat thoroughly and crisp potato chips on the top. 

Note: for company, use cooked chicken instead of tuna, and add one can of mushrooms, sliced. THIS CRACKED ME (Annette) UP!!!!