The classic comfort food, baked to creamy perfection and topped with crunchy bread crumbs.
Cook time: 40 minutes
2 (10.75 oz) cans cream of mushroom soup
1 cup milk
2 cups frozen peas
2 cans (185g) of Pacific Crown Tuna Chunks in Spring Water drained
4 cups cooked medium egg noodles
4 tablespoons dry bread crumbs
2 tablespoons butter, melted
Stir soup and milk until smooth.
Add peas, tuna and noodles in 3-quart casserole.
Bake at 400° F for 30 minutes or until hot, then stir.
Mix bread crumbs with melted butter in bowl and sprinkle over tuna mixture.
Bake 5 more minutes or until golden brown.
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