Easy and delicious. A real crowd pleaser.
Mexican Casserole (Photo credit: slgckgc)
2 cans water packed tuna, drained
1 can cream of mushroon soup
1 can cream of chicken soup
1 can drained mushrooms
3 TBSP pimentos, chopped
1 small onion, chopped
1/2 cup mayonnaise, not salad dressing
1 bag homemade style noodles
2 cups milk
1 pkg. co-jack shredded cheese
1/2 stick of butter or margarine to dot the top of casserole
potato chips, crushed to top it with, one thin layer.
1 can green peas
Salt and pepper to taste
Mix all together in a big mixing bowl, adding noodles last, to the bowl. Turn out into a buttered or butter sprayed cake pan or casserole dish, large size. Glass pan preferred. Top with aluminum foil and bake at 350 degrees for an hour. Oven temps vary so check after the hour, if it’s bubbling and the chips are sorta melted in, it’s done. Take out and enjoy!