An economical weeknight dinner
1 (12 ounce) package egg noodles
1/2 cup finely chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (6 ounce) cans tuna, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
6 ounces sliced mushrooms
1/2 teaspoon dried oregano
1/4 cup sliced black olives
1/4 to 1/2 cup halved cashew nuts
1 cup crushed potato chips
YIELD: 6 to 8 servings
COURSE: Casseroles and One Pots
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, olives, nuts, dried oregano, tuna, soup and mushrooms. Transfer to a 9 x 13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
- Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.