Sunday, April 20, 2008

Tuna Casserole

1 (5 oz) package dried egg noodles
1 (10 3/4 oz) can creamed mushroom soup
1 (5 oz) can evaporated milk
1/3 cup finely chopped onion
1 (6 oz) can solid white tuna in spring water, drained and flaked
1 cup (4 oz) shredded cheddar
1 (8.5 oz) can English peas, drained
1/2 tsp pepper
1 cup crackers

Cook noodles according to package directions; drain. Stir in soup and next 6 ingredients. Pour into a lightly greased 8-inch square baking dish.

Cover and bake at 350F for 30 minutes. Sprinkle with crackers; bake uncovered 5 more minutes or until thoroughly heated.

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