2 cans of cream of mushroom soup
1 C milk
2 C frozen peas
2 cans tuna drained
4 C hot cooked egg noodles
2 tsp dry bread crumbs
1 tbsp butter, melted.
Stir soup, milk, peas, tuna, and noodles in a 3 qt casserole. Bake at 400 for 30 min. Mix bread crumbs with butter and sprinkle over tuna mixture, bake 6 more minutes (serves 6). Serve with a veggie and French bread.
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