Tuna Noodle Casserole

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Tuna Noodle Casserole

12 oz medium egg noodles, cooked and drained
2 cups green peas, cooked (or peas/carrots mix)
2 10.75-oz can cream of mushroom soup
1/2 cup milk
1 1/2 cups shredded sharp cheddar cheese
2 6-oz cans tuna, drained and flaked
1/2 tsp salt, or to taste
freshly ground black pepper, to taste
1 cup soft breadcrumbs
2 tbs butter, melted

Heat oven to 350°.

Spray a 2 1/2- to 3-quart casserole dish with cooking spray.

Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper. Spoon into the prepared baking dish.

In a small bowl, toss the breadcrumbs with the melted butter and sprinkle over the top of the casserole.

Bake for 15 to 20 min until hot and bubbly and crumbs are browned.  Serves 6

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