1 - 9x13 inch baking dishPrep Time
1 1/2 (8 ounce) packages: egg noodles
1 (9 ounce) can: tuna, undrained
1 (10.75 ounce) can: condensed cream of mushroom soup
1 (15 ounce) can: peas with mushrooms and pearl onions (such as Le Sueur®), undrained
1: onion, chopped
1/2 cup: milk
: salt and black pepper to taste
1/2 cup: dry bread crumbs
Preheat an oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, stir the tuna, condensed soup, peas with mushrooms and onions, onion, milk, salt, and pepper in a bowl until evenly mixed. Gently stir in the cooked pasta, then pour the mixture into a 9x13 inch baking dish. Sprinkle evenly with dry bread crumbs.
Bake in the preheated oven until the casserole is bubbling and the bread crumbs are golden brown, about 20 minutes.
Calories: 395 kcal
Carbohydrates: 58.8 g
Cholesterol: 61 mg
Fat: 6.7 g
Fiber: 3.7 g
Protein: 23.4 g
Sodium: 719 mg