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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Easy recipe. Found it in Relish magazine, but haven't had a chance to make it yet. For cheesy tuna melt: in place of bread crumbs, sprinkle 1/2 cup shredded cheddar over hot casserole. Chicken noodle casserole: substitute about 2 cups, cooked cubed chicken, drained, in place of tuna. Ingredients:
2 (10 3/4 ounce) cans cream of mushroom soup |
1 cup milk |
2 cups frozen peas |
2 (12 ounce) cans tuna, drained |
4 cups medium egg noodles, hot and cooked |
2 tablespoons dry breadcrumbs |
1 tablespoon butter, melted |
Directions:
1. Stir soup, milk, peas, tuna and noodles in a 3 quart casserole.
2. Bake at 400 degrees Fahrenheit for 30 minute or until hot. Stir.
3. Mix bread crumbs with butter and sprinkle over tuna mixture. Bake for 5 minute more.
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