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!!!!

Tuna Macaroni Casserole – Kathryn Christensen

Tuna Macaroni Casserole – Kathryn Christensen

4 oz. small shell macaroni

1 can cream of celery soup

1/3 cup milk

¼ cup mayonnaise or salad dressing

½ tea. dry mustard

1 cup shredded American cheese

1- 6 ½ oz. can tuna

¼ cup chopped pimento

¼ cup fine dry bread crumbs

1 Tlb butter, melted

½ tea. paprika

Cook macaroni and mix together, except bread crumbs, butter and paprika. Mix bread crumbs and butter, spread on top of casserole, Sprinkle on paprika. Bake uncovered at 350˚ for 45-50 minutes. And then 7 minutes on high in the microwave.