Today, I still make this same recipe because it’s so good. When we have to run out the door soon after getting home from work or school for any of our regular evening activities, this dish is the one I turn to. It provides the carbs, protein, and vegetables we need to power through the rest of the day. Check out what they are saying about this recipe over at Group Recipes:
“This casserole is delicious. I made it for my family and they loved it.”
My family loves the taste, and I love that it’s done in just 20 minutes. Win-win!
Ingredients
1 (16 oz) package egg noodles
1 (6 oz) can tuna, liquid removed
1 (10.75 oz) can Campbell’s condensed cream of mushroom soup
1 (10 oz) package Bird’s Eye frozen green peas, defrosted
1/4 cup milk
1/4 cup butter
1 cup Kraft cheddar cheese, shredded
Instructions
Boil a large pot of lightly salted water, then add the pasta. Cook until ‘al dente‘. In the final 3 minutes of cooking, add the peas; drain.
In the same pot, melt the butter over a medium heat. Now, stir in the tuna, mushroom soup, milk, and cheese. Mix well until the cheese is melted, and the mixture becomes smooth. Add the pasta and peas and stir until evenly coated.
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Quick Tip: Replace the peas with green beans.
Thanks again to Group Recipes for this classic and tasty recipe.