Tuna Casserole
Rita Ann Atherton's Tuna Casserole
Equipment
- 1 9 x 13 Casserole Dish
Ingredients
- 16 oz Wide Egg Noodles
- ½ Cup Onions chopped & browned
- 1 Med Green Pepper Optional
- 1 Cup Frozen Peas
- 2 10 Oz Cans of Tuna drained
- 2 Cans Condensed Cream of Mushroom Soup 10.5 oz cans
- 1 Cup Milk
- 1 Cup Shredded Cheese
- ½ Cup Panko Bread Crumbs
- 1 Tbsp Butter
Instructions
Boil egg noodles according to the package, drain and return to the pot
- Brown chopped onions in a touch of olive oils while noodles are cooking
- Add all ingredients to the egg noodles, stir to combine. Salt and pepper to taste
- Press mixture into Casserole Pan
- In a small dish, melt butter and combine with Panko
- Sprinkle Panko over top of Casserole
- Bake at 375℉ for 15-20 minutes until bubbling and brown on top