| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Casseroles, Seafood, Celebrity, Vegetables | 1 | Servings | |
INGREDIENTS
| 2 | tb | Butter; (or margarine) |
| 2 | tb | Onion; frozen |
| 1 | c | Fresh/frozen cooked green peas |
| 1 | cn | Condensed cream of mushroom |
| 5 | oz | Jar pimento cheese spread |
| 1/2 | c | 2% milk |
| 1 | cn | Water packed tuna; drain |
| 4 | oz | Noodles; cook, drain |
| 1/4 | c | Black olives; chop |
| 1 | c | Potato chips; crushed or cornflakes (to 1 1/4 c) |
INSTRUCTIONS
SUSAN ARGYELAN DBCX33A Heat oven to 350. In medium saucepan, melt butter, saute onion until tender. Add soup, cheese spread, tuna, milk; heat, stirring constantly, until cheese is melted. Add noodles, peas, and olives; mix well. Spoon mixture into 2-qt. casserole dish. Sprinkle with potato chips or cornflakes, if desired. Bake at 350 for 15 to 20 min. Posted to MC-Recipe Digest V1 #1056 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 29, 1998
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