Servings:
5
Yield:
4 to 6 servings
Ingredients
Directions
In a large pot with boiling salted water cook egg noodles until al dente. Drain.
In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.
Nutrition Facts (per serving)
| 683 | Calories |
| 33g | Fat |
| 61g | Carbs |
| 34g | Protein |
