1 cup buttery cracker crumbs
¼ cup butter, melted
2 teaspoons parsley flakes
1 (8-oz.) pkg. medium egg noodles, cooked and drained
1 (12-oz.) can water-pack tuna, drained
1 (8-oz.) can sliced water chestnuts, drained
1 cup chopped onion
1 teaspoon salt
½ teaspoon pepper
2 (10 ¾-oz.) cans cream of mushroom soup
¾ cup milk
Combine cracker crumbs, butter and parsley flakes; set aside.
In a large bowl, combine noodles, tuna, water chestnuts, onion, salt and pepper.
Combine soup and milk; stir until smooth.
Pour over noodle mixture; combine thoroughly.
Spoon mixture into a lightly greased 2-quart round casserole.
Cook according to your Advantium model's cooking settings or until bubbly.
Top with crumb mixture during last 5 minutes of cooking time.
The addition of sliced water chestnuts gives a pleasing crunch to the texture of this old favorite. Remember to add the crumb mixture during the last 5 minutes of cooking time for a perfect golden brown topping.