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1 package Extra Wide Egg Noodles
2/3 cup Frozen Peas optional
2/3 cup Grated Cheese any combination of monterey jack, colby, cheddar
1 can (12 oz) Cream of Mushroom Soup
1 can (16 oz) Tuna drained
1 can (12 oz) Mushrooms sliced or mushroom caps
Salt and pepper to taste
Preheat oven to 350 degrees.
Boil water in a large stockpot. Into the rapidly boiling water, cook the egg noodles for exactly 6 minutes. Rinse briefly in cold water to cool, and drain thoroughly.
Place into a large bowl, along with cream of mushroom soup, cheese, peas, tuna, and mushrooms. Mix gently but thoroughly.
(Optional) with a vegetable-oil dampened paper towel, lightly oil a casserole dish to prevent later sticking.
Bake casserole, covered, in 350-degree oven for 45-55 minutes. (Optionally, top with seasoned breadcrumbs and cook another 10 minutes uncovered.)
2/3 cup Frozen Peas optional
2/3 cup Grated Cheese any combination of monterey jack, colby, cheddar
1 can (12 oz) Cream of Mushroom Soup
1 can (16 oz) Tuna drained
1 can (12 oz) Mushrooms sliced or mushroom caps
Salt and pepper to taste
Preheat oven to 350 degrees.
Boil water in a large stockpot. Into the rapidly boiling water, cook the egg noodles for exactly 6 minutes. Rinse briefly in cold water to cool, and drain thoroughly.
Place into a large bowl, along with cream of mushroom soup, cheese, peas, tuna, and mushrooms. Mix gently but thoroughly.
(Optional) with a vegetable-oil dampened paper towel, lightly oil a casserole dish to prevent later sticking.
Bake casserole, covered, in 350-degree oven for 45-55 minutes. (Optionally, top with seasoned breadcrumbs and cook another 10 minutes uncovered.)
