Ingredients

• Egg noodles - 12 oz
• Canned tuna - 2 cans (5 oz each), drained
• Frozen peas - 1 cup
• Cream of mushroom soup - 1 can (10.5 oz)
• Milk - 1 cup
• Cheddar cheese - 1 cup, shredded
• Breadcrumbs - ½ cup
• Butter - 2 tablespoons, melted
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   Cook the egg noodles according to the package instructions, then drain and set aside.

3. 3.

   In a large mixing bowl, combine the drained tuna, peas, cream of mushroom soup, milk, cheddar cheese, salt, and pepper.

4. 4.

   Add the cooked noodles to the mixture and stir until well combined.

5. 5.

   Pour the mixture into a greased 9x13 inch baking dish.

6. 6.

   In a small bowl, mix the breadcrumbs with the melted butter.

7. 7.

   Sprinkle the breadcrumb mixture evenly over the casserole.

8. 8.

   Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.

9. 9.

   Let it cool for a few minutes before serving.

Nutritional Facts