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Tuna Noodle Casserole With Peas

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Ingredients
  Wide egg noodles 1 Pound
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Tuna 6 Ounce (1 Can)
  Stuffed spanish olives 12 , sliced crosswise
  Frozen green peas 10 Ounce (1 Package, Young Variety)
  Seasoned bread crumbs 1 Cup (16 tbs)
  Butter 2 Tablespoon
Directions

1. Heat oven to 350°. Butter a 9- x 13-inch baking dish. Cook the egg noodles according to package directions. Rinse under cold water to chill.
2. In a mixing bowl, combine the cooked noodles, condensed soup, tuna, olives, and peas. Season to taste with salt and pepper. Transfer to buttered baking dish.
3. Distribute bread crumbs evenly over casserole, and dot with butter. Bake 30 minutes, until browned on top.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tuna

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