Souper Tuna Crunch
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A chinese take on souper tuna crunch, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 can Chinese noodles
- 1 can Campbell's cream of mushroom soup
- 3/4 c. water
- 1 (6 1/2 oz.) can Chicken of the Sea tuna, drained and broken in chunks
- 1 c. cashews or peanuts
- 1 c. chopped celery
- 1/2 c. finely chopped onion
- 1/2 c. cooked peas
- soy sauce
Method
Reserve 1/2 cup Chinese noodles.
In 1 1/2-quart casserole, combine remaining noodles, soup, water, tuna, cashews, celery, onion and peas.
Bake at 350° for 30 minutes or until hot.
Stir; sprinkle reserved noodles around edge.
Bake 5 minutes more. Serve with soy sauce.
Makes about 4 1/2 cups.
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