Name: Christy's Old-Fashioned Tuna Noodle Casserole
Ingredients: 2 bags of egg noodles; 6 cans of chunk light tuna in water, drained; 2 family-sized cans of cream of mushroom soup; 3 to 4 cups of milk (you want it to be creamy but not runny); 2 cups of frozen peas; 2 cups of shredded sharp cheddar cheese; 1 box of Panko break crumbs; 1 stick of salted butter, melted; Salt and pepper to taste

Ingredients

Units Scale

2 bags of egg noodles
6 cans of chunk light tuna in water, drained
2 family-sized cans of cream of mushroom soup
3 to 4 cups of milk (you want it to be creamy but not runny)
2 cups of frozen peas
2 cups of shredded sharp cheddar cheese
1 box of Panko break crumbs
1 stick of salted butter, melted
Salt and pepper to taste

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Instructions

Cook egg noodles per the package instructions. Lehman’s egg noodles work best.
In a large bowl, mix tuna, cream of mushroom soup, cheddar cheese, peas and milk. Mix thoroughly.
Season with salt and pepper and mix well until all ingredients are well incorporated. Pour into two greased 9 x 13 pans distributing evenly between the two pans. In a smaller bowl, mix the Panko bread crumbs and melted butter until well mixed.
Sprinkle bread crumbs evenly on both pans.
Ready for the oven! Bake at 375 degrees for 45 minutes or until golden brown. You can also put under the broil option for a few minutes to brown the top.

Notes

This recipe makes enough for 8 to 10 people. Cut it in half if you are serving a smaller group.