Total Calories: 352
* Preparation Time: 30 minutes Storage Time: Up to 24 hours Baking Time: 30 to 40 minutes Grease a shallow 1-quart casserole. Break tuna into bite-size pieces set aside. Sprinkle eggs with salt and pepper set aside.
In a medium saucepan over medium-high heat, saute mushrooms in butter or margarine for 5 minutes remove and set aside.
In saucepan over medium heat, melt butter or margarine. Add flour. Cook and stir for 1 minute. Add milk and bouillon granules. Stirring, bring to a boil and boil until thickened. Stir in lemon juice, salt and pepper. Remove from heat.
Stir in reserved tuna and liquid, reserved eggs, reserved mushrooms, noodles, cheese and pimientos. Pour into casserole. Cover and refrigerate up to 24 hours.
Bell: Top tuna mixture with potato chips. Bake, uncovered, in a preheated 350° oven for 30 to 40 minutes or until hot and bubbly.
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