Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Ingredients: 2 cans (drained) or pouches (12 ounces each) tuna; 1 cup milk; 4 cups hot, cooked medium egg noodles; 2 cups frozen peas; 2 cans (21 ounces) condensed cream of mushroom soup; 2 tablespoons dry bread crumbs; 1 tablespoon melted butter; 1–2 teaspoons dried minced onion (onion); ¼–1 teaspoon Texas Pete or other hot sauce (optional); 3–4 ounces cheese, shredded or sliced to cover casserole

| American cuisine | Fish | Pasta

Category: Casserole · Serves 5

Ingredients

2 cans (drained) or pouches (12 ounces each) tuna
1 cup milk
4 cups hot, cooked medium egg noodles
2 cups frozen peas
2 cans (21 ounces) condensed cream of mushroom soup
2 tablespoons dry bread crumbs
1 tablespoon melted butter
1–2 teaspoons dried minced onion (onion)
¼–1 teaspoon Texas Pete or other hot sauce (optional)
3–4 ounces cheese, shredded or sliced to cover casserole

Instructions

Preheat oven to 400°F.
Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.
Bake until hot, about 25–30 minutes.
Remove from oven, and top with bread crumbs mixed with butter or with cheese.
Bake another 5 minutes.

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