1 tablespoon butter or margarine
½ cup celery, chopped
¼ cup onion, chopped
1 can cream of mushroom soup
½ cup mayonnaise
1 can (6 ½ ounce) tuna, drained and flaked
¼ cup sunflower seeds
2 cups cooked egg noodles
¼ cup crushed potato chips
Put butter, onion, celery into 1½ quart casserole dish. Microwave on high temperature for 3 minutes. Stir in remaining ingredients and sprinkle with the potato chips.
Microwave about 8 minutes longer on medium high. Let stand 5 minutes before serving.
I really like this recipe, because of the sunflower seeds. They really add flavor and texture to this every day dish. The mayonnaise makes it much richer, too. I have had this recipe since we managed KCHI Radio, in Chillicothe, Missouri. Debbie Walker was our copy writer at the radio station. Her mother, Jean Burke, had us over for lunch, back in the late 70s. She served us this casserole, shared the recipe, and I have been making it ever since.