Creamy Tuna Noodle Casserole
"I got this out of Taste of Home"
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
1 main dish
- Serves:
- 4-6
ingredients
- 5 cups uncooked egg noodles
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1 cup sour cream
- 2⁄3 cup grated parmesan cheese
- 1⁄3 cup milk
- 1⁄4 teaspoon salt
- 2 (5 ounce) cans tuna, drained and flaked
- 1 cup frozen peas
- 1⁄4 cup onion, finely chopped
- 1⁄4 cup green pepper, finely chopped
-
Topping
- 1⁄2 cup soft breadcrumbs
- 1 tablespoon melted butter
directions
- Pre-heat oven to 350.
- Cook noodles according to package directions.
- Meanwhile, in a large bowl, combine the soup, sour cream, cheese, milk, and salt.
- Stir in the tuna, peas, onion, and pepper.
- Drain noodles and add to soup mixture.
- Move to a 11" x 7" baking dish coated with cooking spray.
- Combine topping ingredients and sprinkle over top.
- Bake uncovered for 25 to 30 minutes, or until bubbly.
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RECIPE SUBMITTED BY
Stephen S.
Las Vegas, NV
<p>I am retired and I don't really do much of anything but cook food and download and watch movies and television. I live in Las Vegas, NV (across the street from The South Point Hotel & Casino) I like to cook a lot and gamble a little.</p>
