Ingredients

The following ingredients have 12 Servings
  • 16 oz egg noodles
  • 21 oz cream of mushroom soup
  • 1 cup whole milk
  • 10 oz tuna in water (drained)
  • 2 carrots (diced 1/4 inch, about 1/2 cup)
  • 1 cup frozen peas
  • 3 Tbsp butter (melted)
  • 1 cup panko breadcrumbs
  • salt, pepper, parmesan cheese, parsley (optional to taste)

Instruction

  • Preheat oven to 400F.
  • Cook egg noodles according to package instructions. Drain and set aside.
  • Combine cream of mushroom soup and milk, whisking until smooth.
  • To a large bowl combine the tuna, carrots, peas, soup mixture, and noodles. Stir to coat well. Pour into a greased 9x13 casserole dish.
  • Melt butter and pour over breadcrumbs. Toss well. Sprinkle over noodle mixture.
  • Cover and bake for 30 minutes. Remove the foil and bake for another 10 minutes until top is golden brown.