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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 14 |
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This is a quick and easy tuna casserole recipe I got from my mom years ago. It's really easy to make. Ingredients:
2 (6 ounce) cans tuna in water, drained |
1 (16 ounce) can no-salt-added peas, drained |
3 (10 1/2 ounce) cans low-fat cream of mushroom soup |
1 lb noodles (i prefer capanelle) |
1/2 cup italian seasoned breadcrumbs |
1 teaspoon fresh ground black pepper |
Directions:
1. Cook noodles according to package directions, making them just aldente (they will cook more in the oven). Drain well.
2. Pre-heat oven to 350 degrees.
3. In a large bowl, combine tuna, peas, soup, and noodles. Stir well in bowl.
4. Spray a large 4-5 liter casserole dish with cooking spray.
5. Place all contents from bowl into casserole dish.
6. Sprinkle top with bread crumbs and pepper.
7. Bake covered on 350 for 35 minutes.
8. Remove cover and cook an additional 15 minute or until top is lightly browned.
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