Quick Tuna Casserole

• 1 cupwater
• 5 ozegg noodles, wide
• 1 cancream of mushroom soup, 10.75 ounce
• 1/3 cupmilk
• 1 cancanned tuna, 6.5 ounces, packed in water, drained
• 1 cuppeas, frozen
• 1 cupbreadcrumbs, optional

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   Preheat oven to 350 °F.

3. 3

   Bring 1 quart of water to a boil in a large pot and cook the egg noodles in the water for 2 minutes.

4. 4

   Cover the pot, remove from heat, and let stand for 10 minutes.

5. 5

   In the meantime, mix the water, soup, and milk together in a bowl.

6. 6

   Combine tuna and peas with the mixture and pour into a 1-quart casserole dish.

7. 7

   Drain the noodles well and combine with the tuna mixture.

8. 8

   Sprinkle the top with bread crumbs if desired.

9. 9

   Bake for 30 minutes.