“Tuna noodle casserole”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 2 (6 ounce) cans tuna (I like Chicken of the Sea best(it is chunkier)
  • 1 (12 ounce) bagof extra wide egg noodles
  • 1 cup peas
  • 5 ounces medium cheddar, cubed
  • parmesan breadcrumbs

Directions

  1. Boil the noodles until they are done.
  2. While boiling combine the cream of mushroom soup, tuna (drained), peas, and cheese. Stir in the cooked noodles and place mixture in a oven-safe dish.
  3. Sprinkle bread crumbs on top and bake at 350F until lightly brown on top.

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