I haven’t been in the kitchen much this week and probably won’t be for the rest of the week. This is VBS week at our church so every evening we are there. (I’m teaching 5th & 6th grade, hubby is working with sound and the girls are participating!) We also have our 2nd fair of the season coming this weekend so we have our animals to prepare and the trailer to pack. So needless to say I’m doing my best to stay caught up on everything but something had to give. After this week I could probably give you a review of every fast food joint we have locally but that may be about it. I am going to try to fix healthy semi-home cooked lunches and this one is on the menu for today. Actually it is baking as I write this post!
Tuna Noodle Casserole
2 cans (or 1 large) Tuna packed in water – drained
2 cans of cream soup – Mushroom, Celery, Onion, Chicken, etc.. Whatever you have or like
1 c. milk
2 c. frozen peas
4 c. cooked hot egg noodles or whole wheat noodles – your choice
Crumbled potato chips
2 T. melted butter
Mix soup, milk, peas, tuna and noodles together and place into a greases baking dish. Bake 30 min. @ 400 degrees. Then top with crumbled chips. Drizzle melted butter over chips and Bake an additional 5 minutes.