Ingredients
6 oz (1/2 bag) wide egg noodles
some frozen peas (i use a handful.)
1 can cream of chicken condensed soup
1 1/2 soup cans of milk
5 oz. can tuna in water, drained
1 c (4 oz. or more) shredded cheddar cheese, divided in half
1/3 c (or more) bread crumbs for topping
Directions
1. Cook the egg noodles & peas together in boiling water until done, around 10 to 12 minutes. Drain & return to pan.
2. Stir in the soup, milk, tuna, and 1/2 cup of cheese. Blend well.
3. Mist a medium sized casserole dish with cooking spray. Turn the tuna & noodle mixture into the casserole dish.
4. Top the mixture with the other 1/2 cup cheese & the bread crumbs.
5. Bake at 350° F. for 25 to 30 minutes, or until bubbly.
