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.