Ingredients:
1 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup milk
1 cup frozen peas
2 (6 ounce) cans canned tuna, drained and flaked
2 cups medium hot cooked egg noodles
1/2 cup shredded cheddar cheese
Directions:
PREHEAT oven to 400 F.
STIR soup, milk, peas, tuna and noodles in 1 1/2-qt. casserole.
BAKE for 20 minute or until hot. Stir.
SPRINKLE cheese over tuna mixture.
BAKE for 2 minute more or until cheese is melted.
TIP: Substitute your family’s favorite frozen vegetable for the peas.
Servings: 4
Time preparation: 10 min.
Time total: 32 min.