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Tuna Noodle Casserole


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  • 2 cans (10-3/4 oz each) Cream of Mushroom Soup
  • 1 cup milk
  • 2 cups frozen peas
  • 2 cans (about 6 oz. each) tuna, drained
  • 4 cups hot, cooked medium egg noodles
  • 2 tbsp. dry bread crumbs
  • 1 tbsp. butter, melted


Servings 6


Step 1

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

Bake at 400º for 30 min. or until hot. Stir.

Mix bread crumbs with butter and sprinkle over tuna mixture. Bake for 5 min. more.

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