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Ingredients
ServingsOriginal: Serves 5
- tuna, drained; or pouches; 12 ounces each2 can
- milk1 cup
- egg noodles, medium, cooked, hot4 cup
- peas, frozen2 cup
- cream of mushroom soup, condensed; 21 ounces2 can
- breadcrumbs, dry2 tbsp
- butter, melted1 tbsp
- onion, dried, minced1–2 tsp
- hot sauce, Texas Pete or other; optional1/4–1 tsp
- cheese, shredded or sliced to cover casserole3–4 oz
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Preheat oven to 400°F.
Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.
Bake until hot, about 25–30 minutes.
Remove from oven, and top with bread crumbs mixed with butter or with cheese.
Bake another 5 minutes.
