Tuna Noodle Casserole

• 2 cans (drained) or pouches (12 ounces each) tuna
• 1 cup milk
• 4 cups hot, cooked medium egg noodles
• 2 cups frozen peas
• 2 cans (21 ounces) condensed cream of mushroom soup
• 2 tablespoons dry bread crumbs
• 1 tablespoon melted butter
• 1–2 teaspoons dried minced onion (onion)
• ¼–1 teaspoon Texas Pete or other hot sauce (optional)
• 3–4 ounces cheese, shredded or sliced to cover casserole

Ingredients for 5 servings (3.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 400°F.

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2. 2

   Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.

3. 3

   Bake until hot, about 25–30 minutes.

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4. 4

   Remove from oven, and top with bread crumbs mixed with butter or with cheese.

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5. 5

   Bake another 5 minutes.

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