Tuna Chip Casserole
|Sliced mushrooms||1 Can (10 oz)|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Mushroom juice||1 1⁄4 Cup (20 tbs)|
|Chicken noodle soup mix||1 Ounce (1 Envelope)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Canned solid pack tuna||7 Ounce, drained, broken up (1 Can)|
|Canned corn kernel||12 Ounce, drained (1 Can)|
|Crushed potato chips||1 1⁄4 Cup (20 tbs)|
Preheat oven to 450F.
Drain mushroom juice and measure.
Add enough boiling water to make 2 1/2 cups, then add soup mix and boil 7 minutes.
Meanwhile, brown mushrooms and onion in hot melted butter, about 2 minutes.
Stir in flour, then a little of soup mixture.
Add this mixture to the soup and cook until thickened.
Stir in tuna, corn and half the chips.
Taste for seasoning.
Spread in a greased 9 X 6-inch bake dish or round 8-inch bake dish or casserole.
Sprinkle edge with chips.
Bake in pre-heated hot oven 15 minutes