Description
A comforting and creamy casserole featuring egg noodles, tuna, and peas, perfect for family gatherings.
Ingredients
- 4 cups hot cooked medium egg noodles
- 2 cans (10.5 oz each) Campbell’s condensed cream of mushroom soup
- 2 cans (10 oz each) tuna, drained
- 2 cups frozen peas
- 1 cup milk
- 2 tbsp dry bread crumbs
- 1 tbsp melted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the hot cooked egg noodles, Campbell’s cream of mushroom soup, drained tuna, frozen peas, and milk. Stir gently to mix well.
- Pour the mixture into a greased casserole dish and spread it evenly with a spatula.
- In a small bowl, mix the dry bread crumbs with melted butter and sprinkle over the top of the casserole.
- Bake the casserole for about 30 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
For added richness, mix regular and lower sodium cream of mushroom soup. You can also add herbs like thyme or garlic powder for extra flavor.
