Total Time
30mins
Prep 5 mins
Cook 25 mins

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 Nutrition

  • 1 (10 1/2 ounce) can condensed cream of mushroom soup
  • 12 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
  • 14 cup cheddar cheese, shredded

Directions

  1. In a 1 ½ 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.
Most Helpful

4 5

This recipe was easy to put together. Used 1 1/2 cups of peas, 3 or 4 tablespoons red pepper chopped and doubled the topping. It just needed a little salt and pepper to help bring out the flavor.
Made for I Recommend Tag - Part 2 July 2010 this recipe was recommend by Boomette.

5 5

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

5 5

This was great. I made as stated except used a pea's and carrots mixture cause that's what I had. Will use this again soon. Very easy for weeknight convenience.