Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 16 ounce package uncooked medium sized egg noodles

  3. two 10 3/4 ounce cans cream of mushroom soup

  4. 1 cup milk

  5. 2 cups frozen peas

  6. two 10 ounce cans water packed tuna, drained

  7. 2 tbsp. dry bread crumbs

  8. 1 tbsp. butter, melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Grease the inside of a 3 quart casserole dish. Bring a large pot of lightly salted water to a boil. Add the egg noodles and boil until still slightly firm, stirring frequently. Drain the noodles well and transfer to the prepared casserole dish. Add the soup, milk, peas and tuna and stir to combine. Bake about 30 minutes until heated through. Stir well. Stir together the bread crumbs and melted butter in a small bowl. Sprinkle the bread crumb mixture over the top of the casserole and bake about 5 minutes more until the bread crumbs are browned. Let the casserole stand a couple minutes before serving.


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