Ingredients & Instructions
• 2 cups egg noodles, uncooked
• 2 cans tuna fish, drained and flaked
• 1 can (10 oz) any cream soup (mushroom, asparagus, broccoli, cheddar)
• 1/2 soup can of milk or water
• 2 cups frozen peas
• salt and pepper, to taste
• Shredded cheddar cheese
1. Cook egg noodles in boiling, salted water until tender; drain and set aside.
2. In a large bowl, mix soup, milk (or water), peas and seasoning. Pour over pasta.
3. Flake tuna fish in a greased casserole dish. Add pasta mixture and stir gently to combine.
4. If available, add chopped olives and sprinkle cheese over top.
5. Bake at 350 degrees for 30 minutes.
Makes 4-6 servings
• 2 cups egg noodles, uncooked
• 2 cans tuna fish, drained and flaked
• 1 can (10 oz) any cream soup (mushroom, asparagus, broccoli, cheddar)
• 1/2 soup can of milk or water
• 2 cups frozen peas
• salt and pepper, to taste
• Shredded cheddar cheese
1. Cook egg noodles in boiling, salted water until tender; drain and set aside.
2. In a large bowl, mix soup, milk (or water), peas and seasoning. Pour over pasta.
3. Flake tuna fish in a greased casserole dish. Add pasta mixture and stir gently to combine.
4. If available, add chopped olives and sprinkle cheese over top.
5. Bake at 350 degrees for 30 minutes.
Makes 4-6 servings
