Tuna Casserole

 

I like trying all of the Classic American dish, 

especially with Tuna, I love any seafood.

I can't believe it's my first time making this.

It was so good!!

Ingredients

• 16 ounces wide egg noodles
• 1 cup frozen peas and carrots
• 10 ounces canned tuna drained (2 small cans)
• 2 cans condensed cream of mushroom soup* 10.5 ounces, each
• 1 cup milk
• 1 cup shredded cheddar cheese
• ½ cup panko bread crumbs
• 1 tablespoon butter melted
• salt and pepper to taste

Instructions

• Boil egg noodles according to package directions, drain and return to pot.
• To the noodles, add the peas, carrots, tuna, soup, milk, and shredded cheddar. Stir to combine. Add salt and pepper to taste.
• Press noodles into a 9x13 inch buttered casserole dish.
• Mix together the panko crumbs and melted butter and sprinkle over the noodle mixture, top more cheddar cheese, optional.
• Bake at 375F for 15 to 20 minutes, until bubbling and browned on top.

Let me know what you guys think!!

xo