Tuna Casserole with Peas

Name: Tuna Casserole with Peas
Total time: 40 min
Ingredients: 12 ounces egg noodles, preferably whole-wheat; 2 (11 ounce) cans condensed cream of mushroom soup; 3 (5 ounce) cans water-packed chunk light tuna, drained and flaked; 1 medium onion, finely chopped; 1 cup frozen green peas, rinsed under cold running water; 1 cup plain dry breadcrumbs, preferably whole-wheat; 1 cup shredded Cheddar cheese

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Total: 40 minutes

Author : Maya Feller M.S., RD, CDN

Ingredients

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12 ounces egg noodles, preferably whole-wheat2 (11 ounce) cans condensed cream of mushroom soup3 (5 ounce) cans water-packed chunk light tuna, drained and flaked1 medium onion, finely chopped1 cup frozen green peas, rinsed under cold running water1 cup plain dry breadcrumbs, preferably whole-wheat1 cup shredded Cheddar cheese

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Instructions

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Step 1

Preheat over to 375°F. Coat a 9-by-13-inch baking dish with cooking spray. Bring a large pot of water to a boil.

Step 2

Cook noodles in the pot of boiling water according to package instructions. Drain and rinse under cold running water. Transfer to a large bowl.

Step 3

Add mushroom soup, tuna, onion and peas to the noodles; stir until combined. Scrape the mixture into the prepared baking dish. Combine breadcrumbs and cheese in a medium bowl; sprinkle over the casserole.

Step 4

Bake until bubbly and lightly browned, 20 to 25 minutes.