Tuna noodle casserole

Lyndsie Kiebert | Crumbs

This dish — a classic from every mom’s kitchen — feeds a crowd and is incredibly easy to prepare.

Ingredients:

• 1 10-ounce can cream of mushroom soup
• 3/4 cup milk
• 2 cups frozen green peas
• 2 cans (5 ounces each) tuna, drained
• 12 ounce bag egg noodles, cooked and drained
• 1 cup Panko breadcrumbs
• 3 tablespoons butter, melted

Directions:

1. Preheat oven to 375 degrees Fahrenheit
2. In a large bowl, mix milk, soup, tuna, peas and cooked noodles until noodles are coated
3. Spread mixture evenly in a 9 by 13 casserole dish and back for 25 minutes or until mixture is bubbling slightly
4. Mix breadcrumbs and melted butter in separate bowl then spread evenly over casserole
5. Bake for 5 to 10 minutes or until crumbs are browning
6. Serve warm
7.  

Lyndsie Kiebert can be reached at [email protected]