Tuna Noodle Casserole
photo by Charlotte J
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 casserole
- Serves:
- 4
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
- In a 1 ½ quart casserole dish, mix soup, milk, pimiento, peas, tuna and noodles.
- Bake at 400 degrees Fahrenheit for 20 minutes or until hot.
- Stir.
- Mix breadcrumbs with butter and cheese and sprinkle over noodle mixture.
- Bake 5 minutes more.
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Reviews
-
When I made this recipe I was sure I had green peas. I looked in my 2 freezers, emptied them and saw none. I was so disappointed. So I used corn. It's a good substitute but I know green peas are the best with pasta and tuna. This is great with egg noodles. I don't usually do the topping, but for this one I did, and it's really good. Thanks Pink :) Made for Photo tag
Tweaks
-
When I made this recipe I was sure I had green peas. I looked in my 2 freezers, emptied them and saw none. I was so disappointed. So I used corn. It's a good substitute but I know green peas are the best with pasta and tuna. This is great with egg noodles. I don't usually do the topping, but for this one I did, and it's really good. Thanks Pink :) Made for Photo tag