Favorite Tuna Noodle Casserole
A hearty and scrumptious tuna casserole made with green peas and cream of mushroom soup.
frozen, 1 package
cream of mushroom soup
drained, two small cans
with three tablespoons of melted butter
crackers, cheese flavored
crushed with three tablespoons melted butter
Heat the oven to 375℉ (190℃)F. with the rack in the center position.
Grease or spray non-stick vegetable cooking spray on 1 medium to large ovenproof baking dish, or two smaller dishes.
Cook the noodles according to the directions on the package, but shorten the cooking time by 2 minutes.
Drain the noodles and combine with the peas, soup and milk.
Mash the tuna with a fork to break it up and add it to the noodles.
Mix gently and spoon into prepared pan.
Sprinkle the crumbs over the top and bake for 35 minutes, until hot.
Add salt (taste first, as soup may be salted enough); freshly grated black pepper; white pepper; snipped fresh herbs, such as tarragon, or dried herbs.
Also, if you're not an avid fan of bread crumbs, 2 cups may be too much.
Toss ½ to ¾ cups with 1 tablespoon melted butter or margarine for a light sprinkling.