Easy Tuna Casserole With Egg Noodles

Name: Easy Tuna Casserole With Egg Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups dry egg noodles, cooked to al dente and drained; 1 (12-oz.) can Chicken of the Sea Chunk Light Tuna in Water, drained; 1 (15-oz.) can Green Giant Low Sodium Peas, drained; 1 (10.5-oz.) can Campbell's Cream of Mushroom Soup; 1 cup whole milk; 2 tablespoons butter, melted (plus extra for greasing dish); 1/3 cup dry bread crumbs; salt & pepper, to taste

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 6

Author : Tara Kuczykowski

easy tuna casserole

Ingredients

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2 cups dry egg noodles, cooked to al dente and drained1 (12-oz.) can Chicken of the Sea Chunk Light Tuna in Water, drained1 (15-oz.) can Green Giant Low Sodium Peas, drained1 (10.5-oz.) can Campbell's Cream of Mushroom Soup1 cup whole milk2 tablespoons butter, melted (plus extra for greasing dish)1/3 cup dry bread crumbssalt & pepper, to taste

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Instructions

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Step 1

Preheat the oven to 400°F. While the oven is preheating, boil 2 cups of dry egg noodles to al dente according to the package instructions. Grease a 1.5-quart baking dish and set aside.

Step 2

In a large mixing bowl, stir together the cooked egg noodles, soup, milk, peas, and tuna. Transfer the mixture to the prepared casserole dish.

Step 3

Stir the bread crumbs and melted butter together in a small bowl. Set aside.

Step 4

Bake for 20 minutes. Remove the casserole, sprinkle the bread crumb mixture over the top, and bake for another 5 minutes or until the bread crumb mixture is golden brown and the tuna casserole is hot and bubbling. Season with salt and pepper to taste when serving.