Tuna Noodle Casserole

1 Large package Egg Noodles

2 cans Tuna (oil or water your preference)

2 cans Cream of Mushroom Soup

1 stick Margarine

1 cup Milk

 

Boil Egg Noodles, drain per package directions. Place in large ovenproof greased dish. Add two cans soup,

drain the tuna and flake it with a fork and add it to the noodles and soup (salt and pepper to taste)

add sliced margarine to hot noodle mix and then add milk and mix together. If too dry add more milk.

May be served now or baked at 375 for 30 minutes in greased baking dish topped with

crushed Potato Chips.

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