Tuna Casserole

My go-to warm and hearty meal that is quick to prepare then just pop it in the oven and let it do its thing! My wife and son love it!

Shopping List:

Egg Noodles - Extra Wide

Frozen Peas

Tuna - Canned/drained

Cream of Chicken Soup (condensed)

Cream of Mushroom Soup (condensed)

Milk - (Whole or 2%)

Shredded Cheese - (Cheddar, Mexican, fiesta blend works best)

Bread crumbs - (traditional or Italian seasoned)

Butter - (Salted/melted)

Salt & Pepper - to taste

Recipe

1. Cook your extra-wide egg noodles in a pan of boiling water.

2. In a large mixing bowl, combine prepared noodles, peas, tuna, both soups, milk, and shredded cheddar. Stir well.

3. Add salt & pepper - to taste.

4. Butter/spray oil inside a decent sized casserole dish.

5. Pour mixture into buttered casserole dish. Press to flatten mixture.

6. Mix together breadcrumbs and melted butter.

7. (optional) add extra handful of shredded cheese over casserole.

8. Spread breadcrumbs over top of casserole.

9. Bake for 15-20 minutes, 375 f. Until breadcrumbs are brown on top

Ingredients:

Egg Noodles - 16oz bag

Frozen Peas - 1 cup

Tuna - 10/12oz (two small, or one large tin)

Cream of Chicken Soup - 10.5oz tin

Cream of Mushroom Soup - 10.5oz tin

Milk - 1 cup

Shredded Cheese - 1 cup in, 1 cup on (opt)

Bread crumbs - 1/2 cup

Butter - 1 tablespoon

Salt & Pepper - to taste