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“This is a lower fat tuna casserole recipe.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 lb wide egg noodles
  • 6 ounces canned tuna, drained
  • 12 cup peas
  • 1 14 cups cream of mushroom soup
  • 1 cup breadcrumbs

Directions

  1. Preheat oven to 350°F
  2. Cook noodles in a large pan of boiling water 5-7 minutes, or until almost tender. Drain and transfer to a casserole dish. Stir in tuna and peas.
  3. Heat soup in a saucepan over medium heat until just heated through.
  4. Thoroughly stir into noodles mixture. Top with bread crumbs and bake 15-20 minutes.

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