Tuna Noodle Casserole

 

Ingredients:

2 cans (10 oz. each) Condensed Cream of Mushroom Soup (regular or Lower Sodium)

1 cup milk

2 cups frozen peas

2 cans (about 10 oz. each) tuna, drained

4 cups hot cooked medium egg noodles

2 tbsp. dry bread crumbs

1 tbsp. butter, melted

Directions:

STIR soup, milk, peas, tuna and noodles in 3-qt. casserole.

BAKE at 400°F. for 30 min. or until hot. Stir.

MIX bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 min. more.

TIP: For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole.

TIP: For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Chunk Chicken, drained, for tuna.

    Prep Time: 10 minutes            Chill Time: 45 minutes
    Bake Time: 35 minutes                           Serves: 8