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Tuna Noodle Casserole

Tuna Noodle Casserole


  • 10 1/2 oz Condensed Cream of Mushroom Soup
  • 2 cup cooked Egg Noodles
  • 3/4 cup Milk
  • 10 oz frozen Peas no need to thaw
  • 10 oz 2 cans Tuna in water, drained
  • 1/2 cup Seasoned Panko Bread Crumbs or crushed Potato Chips
  • 2 tbsp melted Butter


  • Preheat oven to 400.
  • In a small bowl, stir together bread crumbs and melted butter. Set aside.
  • In a larger bowl, whisk together milk and soup.
  • Add in tuna ans peas, stirring in each until incorporated.
  • Place cooked noodles in 1 1/2 to 2 quart casserole dish.
  • Pour tuna mixture over noodles and stir to mix.
  • Bake for 20 minutes until bubbling.
  • Stir and sprinkle top with bread crumb mixture.
  • Return to oven for 5 minutes until top is lightly browned.

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