Serves: 8
Total Calories: 304

1/4 pound mushrooms sliced (about 2 cups)
1/4 cup butter or margarine
3 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
8 ounces pasteurized process cheese spread pasteurized process, cubed
6 ounces egg noodles fine (3 cups), cooked and drained
1 or 2 (7-ounce) can tuna water-packed solid white, drained
3 eggs hard-cooked, cut up
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cups potato chips crumbled

At least 1 1/4 hours or up to 24 hours before serving:

Grease a 2-quart round casserole. In a 3-quart saucepan over medium-high heat, sauté mushrooms in butter or margarine until limp transfer to a small bowl.

In same saucepan over medium heat, melt butter or margarine. Stir in flour. Cook and stir for 1 to 2 minutes. Add milk. Stirring, bring to a boil and boil until thickened. Stir in cheese until melted. Remove from heat.

Stir in noodles, tuna, eggs, mushrooms, salt and pepper. Spoon into casserole. If making ahead, cover and refrigerate up to 24 hours.

Top tuna mixture with potato chips. Cover and bake in a preheated 350° oven for 20 to 30 minutes or until heated through. Uncover and bake 10 to 15 minutes longer or until chips are crisped.

Nutritional Facts:

Serves: 8
Total Calories: 304
Calories from Fat: 174

More Recipes from the Make And Take Cookbook Cookbook:
Beef And Bean Bake
Beef And Nacho Casserole
Broccoli-Rice Bake
Corned Beef Bake
Green Chili-Rice Bake
Ham And Broccoli Dinner
Savory Pork Chops And Rice
Shrimp And Crab Supreme
Tuna Tetrazzini
Walnut Broccoli