Recipe: Mueller's Tuna Noodle Casserole (2001)

MUELLER'S TUNA NOODLE CASSEROLE (2001)

1 Tbsp Mazola Margarine or butter
1 medium onion, chopped (about 3/4 cup)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 1/4 cups milk
1 tsp Worcestershire sauce
1/4 tsp pepper
2 cups (8 oz) shredded Cheddar cheese, divided
1/2 cup thinly sliced pimientos, drained
1 can (6 oz) tuna, drained
8 ounces Mueller's Hearty Medium Egg Noodles (about 4 1/2 cups), cooked 2 minutes and drained
1/2 cup crushed potato chips

1. In 2-quart saucepan melt margarine over medium-high heat. Add onion; stirring frequently, cook 3 minutes. In 2-quart saucepan melt margarine over medium-high heat. Add onion; stirring frequently, cook 3 minutes.

2. Stir in soup, milk, Worcestershire sauce and pepper; stirring constantly, bring to a boil. Remove from heat; stir in 1 1/2 cups cheese until smooth. Add pimientos. Stir in soup, milk, Worcestershire sauce and pepper; stirring constantly, bring to a boil. Remove from heat; stir in 1 1/2 cups cheese until smooth. Add pimientos.

3. Place tuna and noodles in 2-quart casserole; stir in sauce. Top with remaining 1/2 cup cheese and potato chips.

4. Bake in 350 degree F oven 35 minutes or until heated through.

Makes 6 servings
Source: Best Foods - as archived in 2001 at Archive.org WayBack Machine