Tuna Noodle Casserole With Peas
|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)|
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.