This recipe from a friend of my Mother, Eleanor Parrish. On a piece of note paper, it’s dated August 1971. The families shared neighboring cottages at Lake Louise in Northern Michigan for twenty-five years. Let’s try it!
2 Cans Chinese Noodles
2 Cans White Tuna (or 2 cups cut chicken)
2 Cans Cream of Mushroom Soup
1/4 Cup Onions (simmered in butter)
1/2 Cup Almonds (cut) or Pecans
In buttered casserole put one can of the dry noodles, then the mixture of tuna, soup etc. Put the other can of noodles on top of mixture. Add a few of the almonds on top.
Bake at 325 deg for 35 or 40 minutes. It should be heated thru.
The wish for luck is from Eleanor.
Photography By Mary Anne Whitchurch Tuck
Fresh from the recipe box…a bit wrinkled..but readable..