Tuna Noodle Casserole

By marlabeth19

Ingredients

• 1 lb. rotini or bowtie pasta
• 2 cans chunk tuna packed in water, drained
• 1 bag frozen peas, thawed
• 2 cans cream of mushroom soup, undiluted
• 1/2 c. whole milk
• 8 oz. sliced button mushrooms
• salt and pepper to taste
• 1 c. plain bread crumbs
• 1/2 c. shredded cheddar cheese

Details

Servings 8

Preparation

Step 1

Preheat oven to 375-degrees F.

Cook pasta al dente. Drain and set aside. Saute mushrooms over high heat in 2 T. butter until browned.

To the pasta, add drained tuna, defrosted peas, condensed soup, milk, and mushrooms. Mix thoroughly then pour into a large buttered casserole. Top with the bread crumbs and shredded cheese.

Bake, uncovered, until top is bubbling and crispy (20-30 minutes).