Sunday, July 11, 2010

Cheesy Tuna Noodle Casserole

Tuna Casserole, really? Is that blog worthy? Well, if you're me and you've just gotten back from a 10-day vacation and you return home to almost nothing in your pantry - then yes, it's blog worthy. Because it is simple to put together, you probably already have all the ingredients and the kids love it. So here you have it...the best tuna casserole this side of the Mississippi.

1 (10.75 oz) can of cream of mushroom soup
1/2 cup milk
1 cup frozen sweet peas
2 (6 oz) cans tuna, drained
2 cups egg noodles, hot, cooked and drained
1/2 cup cheddar cheese, shredded
1/2 cup croutons, crushed (I prefer Rothbury Farms seasoned croutons)

(1) Preheat oven to 400 degrees
(2) Mix soup, milk, peas, tuna and noodles in a casserole dish
(3) Bake in preheated oven for 20 minutes.
(4) Remove from oven and sprinkle cheese over casserole then top with crushed croutons. Bake uncovered for an additional 5 minutes.

1 comment:

  1. That is so similar to my recipe. I always use cream of chicken but next time will try mushroom! That is my go to meal when I have nothing else too....if only Aiden would eat it. :)