trish's tuna casserole

Ingredients

• Servings: 1
• 1 1/2 (8 ounce) packages egg noodles
• 1 (9 ounce) can tuna, undrained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (15 ounce) can peas with mushrooms and pearl onions (such as le sueur®), undrained
• 1 onion, chopped
• 1/2 cup milk
• salt and black pepper to taste
• 1/2 cup dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 350 degrees f (175 degrees c). fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the egg noodles and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
• while the pasta is cooking, stir the tuna, condensed soup, peas with mushrooms and onions, onion, milk, salt, and pepper in a bowl until evenly mixed. gently stir in the cooked pasta, then pour the mixture into a 9x13 inch baking dish. sprinkle evenly with dry bread crumbs.
• bake in the preheated oven until the casserole is bubbling and the bread crumbs are golden brown, about 20 minutes.