~Cookin' In The Kitchen Since 2003~

Friday, November 5, 2010

Tuna Noodle Casserole

1 can Cream of Mushroom or Chicken Soup
3/4 cup milk
1 1/2 cups frozen peas {you can also use peas and carrots}
3 cans {6 oz each} tuna, drained
3 cups cooked Egg Noodles
3/4 cup shredded Cheddar cheese
Heat the oven to 400°F.
Stir the soup, milk, peas, tuna and noodles in a 2-quart casserole dish.
Bake for 30 minutes or until the tuna mixture is hot and bubbling; stir
Top with the cheese.

No comments: