Charlene's Recipe

Tuna Noodle Casserole

Category: Casseroles and Skillets

Serves 4

1 1/2 cup wide egg noodles, cooked, drained, kept warm
1 Tbsp butter or margarine
1 Tbsp all purpose flour
1/8 tsp dried dill
1 cup evaporated milk
1/2 cup water
1/2 tsp instant chicken bouillon
1 (6 oz) cans of tuna, drained
1/2 cup peas
1 Tbsp chopped pimento
1/3 cup crushed potato chips

Preheat oven to 400 F. Grease 1-quart casserole. Melt butter in medium saucepan. Stir in flour and dill; gradually stir in evaporated milk, water and bouillon. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pasta, tuna, peas and pimento. Spoon into prepared casserole. Sprinkle with chips.
Bake 8-10 minutes or until chips are golden brown. Season with salt and ground black pepper.
FOR FREEZE AHEAD:
Prepare as above; do not top with chips. Do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
Preheat oven to 400 F. Bake 35-40 minutes. Sprinkle with chips. Bake for an additional 8-10 minutes or until chips are golden brown. Season with salt and ground black pepper.