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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a lower fat tuna casserole recipe. Ingredients:
1/2 lb wide egg noodles |
6 ounces canned tuna, drained |
1/2 cup peas |
1 1/4 cups cream of mushroom soup |
1 cup breadcrumbs |
Directions:
1. Preheat oven to 350°F
2. Cook noodles in a large pan of boiling water 5-7 minutes, or until almost tender. Drain and transfer to a casserole dish. Stir in tuna and peas.
3. Heat soup in a saucepan over medium heat until just heated through.
4. Thoroughly stir into noodles mixture. Top with bread crumbs and bake 15-20 minutes.
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