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Tuna Noodle Casserole (approx. 4-5 servings)

6 oz. wide egg noodles
5.5 oz. can solid white tuna, drained
10.5 oz. can cream of mushroom soup
1/4 C. finely chopped onion
1/2 C. frozen peas and carrots
1 T. butter
1 T. mayo
1/4 C. milk
1 C. shredded cheddar cheese
1/4 tsp. black pepper
1 C. crushed potato chips 

Cook the egg noodles according to pkg. directions. Heat the butter in a small skillet and saute the onions, peas and carrots for 3-4 minutes. Meanwhile, in a bowl combine the soup, milk, mayo, tuna, pepper and cheese. Add in the onions, peas, carrots and drained noodles. Combine well and pour into a lightly buttered 2 quart round casserole dish. Bake in a 425 degree oven for 25 minutes, remove and top with the crushed potato chips and return to the oven for 5-10 minutes till lightly browned on top.
Recipe from janet page

Pork Chops, Taters and Stuffing

4 boneless pork chops
3 oz. pork stuffing mix (comes in a 6 oz. box, saving the other half to try later with chicken)
1 large russet potato (washed and sliced into thin rounds)
1 small onion, sliced thin
10.5 oz. can cream of mushroom soup
1/4 soup can of water
1/2 tsp. soy sauce
my house seasoning (equal parts garlic powder, onion powder and black in airtight container)
1 T. olive oil or vegetable oil 
1/4 C. shredded cheddar cheese 

Lightly spray a 9x13 casserole dish with cooking spray. Place the potatoes in a single layer over the bottom of the dish, top with the onions. Heat oil in a skillet, season the pork chops with some of the house seasoning. Place the chops in the pan and cook to brown on both sides, 1-2 minutes per side. Remove the pork chops and place across the top of the potatoes. Using the same skillet, make the stuffing according to directions (halving the recipe of course). Top each chop with some of the stuffing. In a bowl combine the soup, water and soy sauce. Pour over the entire dish. Cover with foil and bake for 50 minutes at 350 degrees. Remove the foil, sprinkle the cheese across the top and return to the oven for 10 minutes.
Recipe from janet page