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Ingredients
- 1 can condensed cream of mushroom soup (regular or 98% fat free)
- 1/2 cup milk
- 1 cup frozen peas
- 2 cans (about 6 ounces each) tuna, drained and flaked
- 2 cups hot cooked medium egg noodles
- 1/2 cup shredded cheddar cheese
Details
Servings 4
Preparation
Step 1
Stir the soup, milk, peas, tuna and noodles in a 1-1/2 quart casserole.
Bake at 400 oven for 20 minutes or until hot. Stir.
Sprinkle cheese over the tuna mixture. Bake for 2 minutes more or until the cheese melts.
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