A classic casserole from the Gail Collection. This dish features tuna (or chicken), cooked vegetables, and green onions layered with crispy Chinese noodles, all baked in a seasoned cream of celery soup sauce and topped with boiled eggs.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 can | Tuna or cooked Chicken, chopped |
| As Needed | Frozen Mixed Vegetables, cooked |
| 3 | Green Onions and tops, chopped |
| 1 can | Chinese Noodles |
| 1 can | Cream of Celery Soup |
| 3/4 cup | Milk |
| Scant tablespoon | Soy Sauce |
| 1/4 teaspoon | Garlic Salt |
| 1/4 teaspoon | Marjoram seasoning |
| To Taste | Pepper |
| 2 | Boiled Eggs, chopped |
Instructions
- Preheat oven to 375°F.
- Cook the mixed vegetables and drain.
- In a casserole dish, create layers using the tuna (or chicken), cooked mixed vegetables, chopped green onions, and Chinese noodles.
- In a separate bowl, prepare the sauce by mixing together the cream of celery soup, milk, soy sauce, garlic salt, marjoram, and pepper.
- Just before baking, pour the sauce mixture evenly over the layers in the casserole dish.
- Top the casserole with the chopped boiled eggs.
- Bake at 375°F for 30 minutes.
