Tuna Fish Casserole
Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.
- 1 can tuna fish, flaked
- 1 can peas, drained
- 1 can cream of mushroom soup
- Potato chips
- 2 eggs, well beaten
- 1 cup noodles
- 1/2 cup milk
- Boil noddles until tender, drain.
- Add fish, peas, soup, eggs and milk.
- Pour into well greased casserole and sprinkle top with crushed potato chips.
- Bake for 2 hours at 350 degrees.
Recipe from the kitchen of Mrs. Carl F. Miller.