BONUS - Rita recipe - TUNA NOODLE CASSEROLE

TUNA NOODLE CASSEROLE

12 ounces medium egg noodles (cooked and drained)

2 cups green peas (cooked)

2 (10.75-ounce) cans condensed cream of mushroom soup

1/2 cup milk

1 1/2 cups sharp cheddar cheese

2  (6-ounce) cans tuna (drained and flaked)

1/2 teaspoon salt (or to taste)

Freshly ground black pepper  (to taste)

1 cup soft breadcrumbs

2 tablespoons butter (melted)

Heat oven to 350 F.

Grease a 2 1/2 to 3-quart casserole dish.

Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.

Toss breadcrumbs with butter and sprinkle over the top or the casserole.

Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.

Ron Wilson

Ron Wilson

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