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Ingredients
- 10 1/2 oz Condensed Cream of Mushroom Soup
- 2 cup cooked Egg Noodles
- 3/4 cup Milk
- 10 oz frozen Peas (no need to thaw)
- 10 oz (2 cans) Tuna in water, drained
- 1/2 cup Seasoned Panko Bread Crumbs or crushed Potato Chips
- 2 tbsp melted Butter
Preparation
Step 1
DIRECTIONS
Preheat oven to 400.
In a small bowl, stir together bread crumbs and melted butter. Set aside.
In a larger bowl, whisk together milk and soup.
Add in tuna and peas, stirring in each until incorporated.
Place cooked noodles in 1 1/2 to 2 quart casserole dish.
Pour tuna mixture over noodles and stir to mix.
Bake 20 min. till bubbling.
Stir and sprinkle top with bread crumb mixture.
Return to oven for 5 min. till top lightly browned.