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Source: FamilyTime Community

Southern Tuna Casserole
This is a slight modification of the standard tuna casserole that has a deep south kick to it. I do not take responsibility for any addictions attributed to this great dish.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
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1 12 oz egg noodles, (wide or extra wide)
1 Family size can cream of chicken soup
2 cans tuna in water, (oil doesn`t make it taste right)
1 can corn, (although you can exchange with peas if preferred)
1 12 oz SARGENTO four cheese mexican shredded cheese, (Krafts variety works as well but it needs to be 4 cheese either way)
1 bowl crushed BBQ potato chips, (I prefer Lays BBQ but this is up to your own preferences)




Pre-heat oven to 350 degrees.

In a large pot boil egg noodles until done. Drain the egg noodles, tuna can, and corn. Mix together in a large pot: the egg noodles, Cream of chicken soup, tuna, and corn. Mix until evenly coated.

In 9x13 pan, pour tuna casserole mixture into the pan, and spread evenly. Pour all but a couple of handfuls of cheese on top of the tuna mixture. Evenly pour BBQ chips on top of cheese. Finally sprinkle over the top the last of the cheese.

Place in center of oven and cook for 35-40 minutes.





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