Tuna Noodle Casserole

Tuna Noodle Casserole

Tuna Noodle Casserole

  • 12 oz. box of Mafalda pasta (or egg noodles if desired)
  • 1 cup frozen peas
  • 2 cans cream of mushroom soup
  • 1 soup can milk
  • 12 oz. can tuna packed in water, rinsed and drained
  • 6 1/2 oz. can sliced mushrooms, drained
  • 1 1/2 cups grated cheddar cheese

Cook pasta as package directs. Put the cup of frozen peas in your colander and then drain pasta over them to help defrost the peas. In a large bowl whisk soup and milk. Add pasta, peas, tuna and mushrooms to the soup mixture. Mix well. Add cheese and stir gently to mix. Transfer to a greased 13 x 9 casserole dish. Top with additional cheese if desired. Bake at 350 degrees for about 1/2 hour.

A simple and hearty meal.

A simple and hearty meal.

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