This is so easy and fast, like tuna casserole without baking it! Top with French-fried onions, if desired.
Ingredients
- egg noodles: 1 pack (16 ounce pack)
- frozen green peas: 1 pack (10 ounce pack, thawed)
- butter: 0.25 cup
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- tuna: 1 can (5 ounce can, drained)
- milk: 0.25 cup
- cheddar cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
-
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
-
Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.
