Ingredients
The following ingredients have 4 Servings
- 16 ounces wide egg noodles
- 1 cup frozen peas
- 10 ounces canned tuna (drained (2 small cans))
- 2 cans condensed cream of mushroom soup* (10.5 ounces, each)
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup panko bread crumbs
- 1 tablespoon butter (melted)
- salt and pepper (to taste)
Instruction
- Boil egg noodles according to package directions, drain and return to pot.
- To the noodles, add the peas, tuna, soup, milk, and shredded cheddar. Stir to combine. Add salt and pepper to taste.
- Press noodles into a 9x13 inch buttered casserole dish.
- Mix together the panko crumbs and melted butter and sprinkle over the noodle mixture.
- Bake at 375F for 15 to 20 minutes, until bubbling and browned on top.
