Tuna Noodle Casserole

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This easy, yummy casserole can be prepared and frozen for up to 2 months for easy cooking later!

Ingredients

  • 1 1/2 C. wide egg noodles, cooked, drained and kept warm
  • 1 Tbs. butter or margarine
  • 1 Tbs. all-purpose flour
  • 1/8 tsp. dried dill
  • 1 C. Nestlé® Carnation® Evaporated Milk
  • 1/2 C. water
  • 1/2 tsp. Maggi® Instant Chicken Bouillon
  • 2 (6-oz.) cans tuna, drained
  • 1/2 C. peas
  • 1 Tbs. chopped pimiento
  • 1/3 C. crushed potato chips

Directions

Preheat oven to 400°F. Grease 1-qt. casserole. Melt butter in medium saucepan. Stir in flour and dill; gradually stir in evaporated milk, water and bouillon. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in pasta, tuna, peas and pimiento. Spoon into prepared casserole. Sprinkle with chips. Bake for 8 to 10 minutes or until chips are golden brown. Season with salt and ground black pepper.

**For Freeze Ahead:

Prepare as above; do not top with chips. Do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 400°F. Bake for 35 to 40 minutes. Sprinkle with chips. Bake for additional 8 to 10 minutes or until chips are golden brown. Season with salt and ground black pepper.

Servings: 4.

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