Ingredients
Everything you'll need to make this recipe
1
2 cans (drained) or pouches (12 ounces each) tuna
2
1 cup milk
3
4 cups hot, cooked medium egg noodles
4
2 cups frozen peas
5
2 cans (21 ounces) condensed cream of mushroom soup
6
2 tablespoons dry bread crumbs
7
1 tablespoon melted butter
8
1–2 teaspoons dried minced onion (onion)
9
¼–1 teaspoon Texas Pete or other hot sauce (optional)
10
3–4 ounces cheese, shredded or sliced to cover casserole
Instructions
Step-by-step guide to making this recipe
1
Preheat oven to 400°F.
2
Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.
3
Bake until hot, about 25–30 minutes.
25–30 minutes
4
Remove from oven, and top with bread crumbs mixed with butter or with cheese.
5
Bake another 5 minutes.
5 minutes
Notes
- •Replace half of mushroom soup with cream of celery.
- •Try replacing breadcrumbs with crushed potato chips.