Tuna Noodle Casserole With Peas Recipe


MethodMain Ingredient


 Wide egg noodles1 Pound
 Condensed cream of mushroom soup10 3⁄4 Ounce (1 Can)
 Tuna6 Ounce (1 Can)
 Stuffed spanish olives12 , sliced crosswise
 Frozen green peas10 Ounce (1 Package, Young Variety)
 Seasoned bread crumbs1 Cup (16 tbs)
 Butter2 Tablespoon


1. Heat oven to 350°. Butter a 9- x 13-inch baking dish. Cook the egg noodles according to package directions. Rinse under cold water to chill.
2. In a mixing bowl, combine the cooked noodles, condensed soup, tuna, olives, and peas. Season to taste with salt and pepper. Transfer to buttered baking dish.
3. Distribute bread crumbs evenly over casserole, and dot with butter. Bake 30 minutes, until browned on top.