TUNA NOODLE CASSEROLE FREEZER MEAL

TUNA NOODLE CASSEROLE FREEZER MEAL

• 4-16 oz packages egg noodles
• 4 cans (10 3/4 oz) condensed cream of celery or cream of mushroom soup or homemade cream soup
• 2-16 oz Velveeta Cheese
• 48 oz. cans tuna - (8-6 ounces each - drained) 
• 2 cups milk
• Salt and pepper, to taste 
• 6 cups potato chips, crushed

Boil noodles in salted water according to the package directions or about 10 minutes.

Preheat oven to 350 degrees.
Set out 4 to 5-9×13 baking pans.
Spray  with cooking spray.

Melt the cheese in are large mixing bowl the microwave. Meanwhile, in a large stock pot or huge mixing bowl gently stir together tuna, cream soup and milk. Add the melted cheese. Stir well.

At this point, the noodles should be cooked. Drain and add to the tuna-cheese mixture. Stir well.

Divide evenly into into the 4 to 5-9×13 baking pans.. Sprinkle salt and pepper on each pan and then top with about 1 1/2 cup crushed potato chips.

FREEZER MEAL DIRECTIONS
Allow your meals to cool completely before placing in the freezer.
Label each 2-2 1/2 gallon freezer bags with recipe name and date.
Slid each pan in a labeled plastic bag.
Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.

THAWED COOKING DIRECTIONS
Set the desired pans of Tuna Noodle out in the refrigerator the evening before you’d like to serve.

Preheat your oven to 350 F.
Bake for 30 minutes or until hot and bubbly and potato chips are brown.
Allow your hot Tuna Noodle Casserole to slightly cool on counter for 5-10 minutes before serving.

FROZEN COOKING DIRECTIONS
If cooking your Tuna Noodle from completely frozen (this happens in real life), remove plastic bag and cover pan with a layer of foil and place frozen Tuna Noodle in preheated oven at 375F. Cook for up to 1 to 2 1/2 hours or until hot and bubbly.