Hilda's "Crunchy Tuna (or Chicken) Bake"
By
Mary Compton
@marykate16
1
SEP-'73, I came to TX (from MI) to 'visit' my sister & her husband...10 days later, I was employed by an insurance company in downtown Dallas! What a stretch for a small town/country girl...but as you can see, I never left Dallas to live elsewhere! While working at the ins. co., I became good friends w/a 'grandma figure' dear lady named Hilda. She was so good to me during the 5 years we worked together. When I became engaged, she gave me a wonderful wedding shower gift...a 1-1/2 quart 'French White' casserole dish, along w/this recipe, and ALL the non-perishable ingredients listed.
Ingredients
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·2 cups uncooked egg noodles
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·[cooked to pkg directions, drain]
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·1 [10-oz] pkg frozen french-cut green beans
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·[cooked to pkg directions; omit salt, drain]
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·1 can french-fried onions
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·1 [6.5-oz] can tuna or chicken
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·[rinsed, drained, & flaked]
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·1 [10.75-oz] can cream of mushroom soup
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·1/4 cup milk
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·2/3 cup cubed cheddar cheese
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·coarse ground black pepper to taste
How to Make Hilda's "Crunchy Tuna (or Chicken) Bake"
- PREHEAT OVEN @ 350-DEGREES F.
Grease 1-1/2 quart sized glass casserole dish. - EVENLY LAYER INTO CASSEROLE DISH IN THE ORDER GIVEN:
Cooked noodles, cooked green beans, 1/2 of the french-fried onions, and flaked tuna or chicken. - In a small sauce pan, combine cream of mushroom soup, milk, and cheese. On medium heat, cook/stir ingredients until cheese is melted and mixture is smooth. Add the black pepper; stir 'til incorporated. Evenly pour mixture over tuna layer...evenly spread mixture w/a spatula, if necessary.
- BAKE casserole for 25 minutes.
Take out of oven and evenly sprinkle remaining half of french-fried onions on top; return casserole to oven for another 5 minutes. - Serve w/hot, crusty rolls and your favorite fresh-leafy garden salad & salad dressing...or your favorite fresh fruit salad.
