Ingredients Jump to Instructions ↓

  1. 1 can(s) Tuna (abalcore, packed in water)

  2. 6 hard boiled eggs; diced

  3. 1/2 cup(s) French Onion dip (pre-made, refrigerated type)

  4. 1 can(s) condensed mushroom soup

  5. 1 1/2 cup(s) frozen green peas

  6. 1 1/2 cup(s) medium/sharp Cheddar Cheese in approx.

  7. 1/4 inch cubes

  8. 1 can(s) sliced mushrooms (small can) - drained

  9. 1/4 teaspoon(s) black pepper

  10. 1/2 teaspoon(s) garlic powder

  11. 1 teaspoon(s) onion powder

  12. 12 ounce(s) egg noodles

  13. 2 tablespoon(s) margarine

  14. slice(s) medium/sharp Cheddar Cheese; enough to cover casserole

Instructions Jump to Ingredients ↑

  1. Use medium-size mixing bowl. Peel and dice all 6 hard-boiled eggs and put in bowl. Add to bowl: tuna fish, French Onion dip, mushroom soup, green peas, cheese cubes, mushroom slices, black pepper, garlic powder and onion powder. Mix thoroughly.

  2. Pre-heat oven to 350 degrees. Cook noodles as directed - add margarine to keep noodles from sticking; drain.In 4-quart casserole dish, fold tuna mixture and noodles together, until noodles are well ''coated'' and mixture is evenly distributed.

  3. Smooth top of casserole so that it is an even level. Place slices of Cheddar Cheese on top so that casserole is completely covered. Cover dish and place in oven; cook for 20 - 30 minutes (all cheese on top should be completely melted). Serve.


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