Charlie asked for tuna casserole. Previously I made a ham and egg salad with leftover ham

Tuna Casserole

Recipe by JAICARDT ested by Allrecipes Test Kitchen Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins

Ingredients

12 oz egg noodles

10.5 oz can condensed cream of mushroom soup

2 C. shredded Cheddar cheese, divided

2 (5 oz cans) tuna, drained

1 C. frozen peas

1/2 ( 4.5 oz) can sliced mushrooms

1/4 C. ch. onion

1 C. crushed potato chips

Directions

1.Gather all ingredients.
2. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
3. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
4. Mix noodles, condensed soup, 1 cup cheese, tuna, peas, mushrooms, and onion in a large bowl until well combined.
5. Transfer the mixture into a 9x13-inch baking dish.
6. Top the mixture with crushed potato chip
and remaining 1 cup of cheese.
7. Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.
8. Serve hot and enjoy! 

Ham n Egg Salad

Ingredients

2 c. Left over baked ham, diced very small
4 hard boiled eggs, chopped
1 c. mayonnaise
1/2 c. chopped celery
1/4 c. chopped sweet onion
1/4 c chopped dried apricots (Have used dried apples and or golden raisins.)
Salt and Pepper to taste

Instructions

Combine diced ham, eggs, celery, onion, and dried apricot. Add mayonnaise and mix. Salt and pepper to taste. If possible, allow to sit in refrigerator for 1 hour. Serve alone or on bread.