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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This came from a community church's cookbook originally but I added a crunchy topping that my family prefers. Ingredients:
1 medium onion, chopped |
1 tablespoon butter or 1 tablespoon margarine |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup milk |
1 (7 ounce) can tuna, drained |
1 cup cooked elbow macaroni |
1/2 cup cooked frozen peas, drained |
1/2 cup shredded cheddar cheese |
1/2 cup italian seasoned breadcrumbs |
Directions:
1. Preheat oven to 375 degrees.
2. Cook onion in butter until golden brown; combine with soup, milk, tuna, noodles and peas.
3. Pour into a 1 quart casserole.
4. Combine cheese and bread crumbs and sprinkle on top of tuna mixture.
5. Bake 25 minutes, add time if needed until hot and bubbling.
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