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Tuna Noodle Casserole (dairy)
serves 4

1 (7 1/2 ounce) can chunk-style tuna fish, drained and flaked
1/2 can cream of mushroom soup
1/4 cup milk
6 medium mushrooms, thinly sliced
1 cup thinly sliced celery
1/4 cup thinly sliced scallions
1 1/4 cups chow mein noodles
1/2 cup coarsely crushed potato chips

Preheat oven to 350F. spray a 1 1/2 quart casserole with non-stick vegetable spray.

Mix together the tuna, mushroom soup, milk, celery, scallions, and chow mein noodles. Spoon into prepared casserole. Sprinkle potato chips on top. Bake in preheated oven for 35-45 minutes until bubbly and toasted on top. Serve hot with hot crusty rolls and sliced tomatoes.

approx. nutrients per serving: calories – 224 protein – 16g carbohydrates – 16g

fat – 11g cholesterol – 18mg sodium – 526mg

This recipe from the article Crisis Comfort.

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.