1 large can tuna, drained and broken up
1 can Chicken with Rice Soup or Chicken and Stars, or Chicken Noodle
1 can Cream of Mushroom Soup
1 small can evaporated milk
1/2 package minus some to sprinkle on top LaChoy Chinese noodles (save the other half for another batch or snack on them
Lightly spray 3 quart casserole or 9X9 square baking pan.
Empty contents of Cr of Mushroom soup into the pan
Slowly stir in contents of Chicken and Rice Soup (so the mushroom won't be clumpy)
Stir in the small can of evaporated milk
Add broken up tuna, stir
Add Chinese noodles minus the ones for the top
Bake at 325 or so for 25 minutes or until bubbly.
Open oven and sprinkle reserved noodles over the top
I like to lightly press them into the casserole
Return to oven and bake for another 5 or so minutes
I could eat some right now but don't have all the stuff
************************************************************** My aunt gave me her recipe for tuna noodle casserole and I lost it. I remember it had some cheese in it (a more conventional version)
But this is very close:
My photo is the one with the buttered bread crumbs as I don't use potato chips.
Pretty much how I did mine but I like real butter better for most things now. Don't need to brown the onions. Don't use chopped celery. Can use Cr Celery coup in place of the Cr Chicken but I prefer the ones given..
And I guess the thyme won't hurt, don't think I ever used it for this. You can tweak to taste.