Tuna Casserole with Egg Noodles
Tuna casserole with egg noodles that is easy and total comfort food.
5 oz. cans
packed in water, well drained
7 oz. can
10 1/2 oz.
cream of mushroom soup
half and half
Preheat oven to 350 degrees
Boil egg noodles until just al dente (the package called for 7-8 minutes I boiled them for 6) in salted water. Drain well
Butter the baking dish using 1 tablespoon butter.
Drain the tuna and flake. Drain the mushrooms. Shred the cheese.
In a large bowl, mix the mushroom soup with the half and half.
Add the noodles, tuna, mushrooms, peas and cheese. Season with salt and pepper. Mix everything together well and pour it in the buttered casserole dish.
Top with bread crumbs and drizzle with the remaining butter. Sprinkle parmesan cheese over the top.
Cover with foil and bake in preheated oven for 30 minutes or until hot and bubbly. After 30 minutes, remove the foil and place under the broiler for 3-4 minutes until the top is golden brown.