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Recipe For The Extremely Best Tuna Noodle Casserole Ever

By Robert J. Matthews

Ingredients

8 oz egg noodles, cooked according to package instructions 2 cans (10.5 oz each) condensed cream of mushroom soup 1 cup milk 1 cup frozen peas 2 cans (5 oz each) tuna, drained 1 cup shredded cheddar cheese 1/2 cup breadcrumbs 2 tablespoons butter, melted

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1

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Palm Tree

Warm the oven up to 190°C (375°F).

2

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Put the milk and condensed cream of mushroom soup in a big bowl and mix them. Mix everything well.

3

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If you want to add onions and mushrooms, cook them in a little butter until they get soft, then add them to the soup.

4

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Pour the drained tuna, cooked egg noodles, frozen peas, and cheese shreds into the bowl. Mix everything together until it's all covered. Add pepper and salt to taste.

5

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Spread the batter out evenly in a baking dish that has been greased.

6

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Palm Tree

Melt the butter and mix it with the breadcrumbs in a small bowl. Put the mixture of bread crumbs on top of the dish.

7

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After the oven is hot, bake the dish for 25 to 30 minutes, or until the top is golden brown and hot.

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