Ingredients
1 package Extra Wide Egg Noodles
2/3 cup Frozen Peas
2/3 cup Grated Cheese; any combination of Monterey Jack, Colby, cheddar
1 (12 ounce) can Cream of Mushroom Soup
1 (16 ounce) can Tuna; drained
1 (12 ounce) can Mushrooms; sliced or mushroom caps
salt and pepper; to taste
Seasoned breadcrumbs, optional
Fresh herbs, for topping
Preparation
Directions
Step 1
Preheat oven to 350 degrees.
Step 2
Boil water in a large stockpot. Into the rapidly boiling water, cook the egg noodles for exactly 6 minutes. Rinse briefly in cold water to cool, and drain thoroughly.
Step 3
Place into a large bowl, along with the soup, cheese, peas, tuna, and mushrooms. Mix gently but thoroughly.
Step 4
(Optional) with a vegetable-oil dampened paper towel, lightly oil a casserole dish to prevent later sticking.
Step 5
Bake casserole, covered, in a 350-degree oven for 45-55 minutes. (Optionally, top with seasoned breadcrumbs and cook another 10 minutes uncovered.)