By Robert J. Matthews
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
Warm the oven up to 190°C (375°F).
Put the milk and condensed cream of mushroom soup in a big bowl and mix them. Mix everything well.
If you want to add onions and mushrooms, cook them in a little butter until they get soft, then add them to the soup.
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.
Spread the batter out evenly in a baking dish that has been greased.
Melt the butter and mix it with the breadcrumbs in a small bowl. Put the mixture of bread crumbs on top of the dish.
After the oven is hot, bake the dish for 25 to 30 minutes, or until the top is golden brown and hot.