Tuna Casserole with Egg Noodles

 

Tuna Casserole with Egg Noodles : 

This Classic is perfect for your family at Lent time. Enjoy the simple tasty recipe.... Lisa 

• 16 ounces wide egg noodles
• 1 cup frozen peas
• 10 ounces canned tuna drained (2 small cans)
• 2 cans condensed cream of mushroom soup* 10.5 ounces, each
• 1 cup milk
• 1 cup shredded cheddar cheese
• ½ cup panko bread crumbs
• 1 tablespoon butter melted
• salt and pepper to taste

Directions:

• Boil egg noodles according to package directions, drain and return to pot.
• To the noodles, add the peas, tuna, soup, milk, and shredded cheddar. Stir to combine. Add salt and pepper to taste.
• Press noodles into a 9x13 inch buttered casserole dish.
• Mix together the panko crumbs and melted butter and sprinkle over the noodle mixture.
• Bake at 375F for 15 to 20 minutes, until bubbling and browned on top.