from the kitchen of Kathy Schmidt
8 oz. egg noodles, prepared per package directions
1 can cream of mushroom soup
1 cup milk
1 cup diced green olives
1 cup sliced celery
1 can tuna (small or large)
Cook noodles, drain.
In a separate pan, mix soup and milk, heat through and stir until smooth.
Add olives, celery and tuna, heat through.
Add soup mixture to noodles, toss to mix and pour into a casserole dish.
Cover and bake at 350 degrees for 30 minutes.
Uncover, turn oven down to 300 degrees and bake another 45 minutes.
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