Cookbook:Tuna Noodle Casserole

| American cuisine | Fish | Pasta

Ingredients

 * 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

Procedure

 * 1) Preheat oven to 400°F.
 * 2) Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.
 * 3) Bake until hot, about 25–30 minutes.
 * 4) Remove from oven, and top with bread crumbs mixed with butter or with cheese.
 * 5) Bake another 5 minutes.

Notes, tips, and variations

 * Replace half of mushroom soup with cream of celery.
 * Try replacing breadcrumbs with crushed potato chips.