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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a quick and easy weekday favorite. To change it up a bit, try it with condensed cream of celery or cream of broccoli or cream of asparagus soup. I have even made it with cream of cheese which was quite tasty also. Ingredients:
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1/2 cup milk |
2 tablespoons pimiento, chopped (optional) |
1 cup cooked peas |
2 (6 ounce) cans tuna, drained and flaked |
2 cups hot cooked egg noodles (about 1 cup uncooked) |
2 tablespoons dry breadcrumbs |
1 tablespoon butter, melted |
1/4 cup cheddar cheese, shredded |
Directions:
1. In a 1 1/2 quart casserole dish, mix soup, milk, pimiento, peas, tuna and noodles.
2. Bake at 400 degrees Fahrenheit for 20 minutes or until hot.
3. Stir.
4. Mix breadcrumbs with butter and cheese and sprinkle over noodle mixture.
5. Bake 5 minutes more.
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