Grandma Ollas Tuna Noodle Casserole

• 1 can (5 Oz. Size) White Albacore Tuna (I Sometimes Add 2 Cans Depending On How Much Protein I Want!)
• 2- 1/2 cups Egg Noodles
• 1 can (10.75 Oz. Size) Campbell's Cream Of Mushroom Soup
• 1/2 cups Milk (I Use Skim Milk)
• 1 teaspoon Black Pepper
• 1/2 cups Frozen (or Fresh) Peas
• 3 Tablespoons Fine Breadcrumbs

1. 1.
2. Preheat oven to 325 degrees F. 2.
3. Drain tuna.
4. 3.
5. Boil eggs noodles until al dente and drain.
6. 4.
7. While the noodles are boiling, mix tuna, cream of mushroom soup, milk (I use the cream of mushroom can as a measurement for the milkI fill it up about 1/2-3/4 full), black pepper and peas together in a bowl and set aside.
8. 5.
9. Spray a cooking dish with cooking spray.
10. 6.
11. After draining the egg noodles, combine with the tuna mixture.
12. 7.
13. Pour into the cooking dish and top with breadcrumbs.
14. 8.
15. Cover with foil and bake for 20 minutes.
16. 9.
17. Uncover and bake for another 10 minutes.
18. Let it cool for about 2 minutes before serving.

white albacore, egg noodles, campbells cream of mushroom soup, milk, black pepper, frozen, breadcrumbs

Taken from tastykitchen.com/recipes/main-courses/grandma-ollae28099s-tuna-noodle-casserole/ (may not work)