Egg noodles – Wide.

Peas – We use frozen, but canned works too.
Tuna – Canned/drained.
Condensed soup – We like cream of mushroom.
Milk – Preferably whole milk, but low fat or fat free will also work.
Cheddar cheese – Shredded. Mexican or fiesta blend is good too.
Bread crumbs – Panko. Traditional or Italian seasoned are also yummy.
Butter – Salted/melted.
Salt & pepper – To taste.

Instructions

Boil egg noodles according to package directions, drain and return to pot.
To the noodles, add the peas, tuna, soup, milk, and shredded cheddar. Stir to combine. Add salt and pepper to taste.
Press noodles into a 9x13 inch buttered casserole dish.
Mix together the panko crumbs and melted butter and sprinkle over the noodle mixture.
Bake at 375F for 15 to 20 minutes, until bubbling and browned on top.

Happy Friday Everyone! I’m back with another recipe post. This month I’m showcasing a super easy meal. Which is tuna casserole. This is a recipe your whole family will love.

This has nine ingredients to it. Which you probably already have in your pantry and refrigerator. The only thing I had to pick up from the store was the egg noodles. Since we don’t keep other noodles on hand.

Every thing else I already had. Which made this was easy to make on a busy week day night. Since we don’t have all that much time in the evening.

HAVE A GREAT FRIDAY!