Name: Tuna Noodle Casserole
Yield: 8
Ingredients: 2 10.5 oz cans cream of mushroom soup; 1 cup milk; 2 cups frozen peas; 2 10 oz cans tuna (drained); 4 cups egg noodles (cooked and drained); 2 Tbsp dry breadcrumbs; 1 Tbsp butter (melted)

Tuna Noodle Casserole

Course

Main Dish

Servings

Ingredients

2 10.5 oz cans cream of mushroom soup
1 cup milk
2 cups frozen peas
2 10 oz cans tuna drained
4 cups egg noodles cooked and drained
2 Tbsp dry breadcrumbs
1 Tbsp butter melted

Course

Main Dish

Servings

Ingredients

2 10.5 oz cans cream of mushroom soup
1 cup milk
2 cups frozen peas
2 10 oz cans tuna drained
4 cups egg noodles cooked and drained
2 Tbsp dry breadcrumbs
1 Tbsp butter melted

Instructions

Stir soup, milk, peas, tuna, and noodles in a 3-quart casserole dish. Bake at 400 degrees for 30 minutes or until hot; stir. Mix breadcrumbs with butter and sprinkle over casserole. Bake 5 additional minutes or until breadcrumbs are browned.

Recipe Notes

Recipe courtesy of Judy Stoney, Clinton, WI.

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