Quick Tuna Casserole

Ingredients

• 1 cup Water
• 5 piece(s) Egg noodles wide
• 11 cup Cream of mushroom soup, low-sodium
• 1/2 cup Skim milk
• 6.5 cups Tuna (packed in water, drained)
• 1 cup Green peas, frozen
• 1 piece(s) Bread crumbs (optional)

Instructions

1. Preheat oven to 350 °F.
2. Bring 1 quart of water to a boil in a large pot and cook the egg noodles in the water for 2 minutes.
3. Cover the pot, remove from heat, and let stand for 10 minutes.
4. In the meantime, mix the water, soup, and milk together in a bowl.
5. Combine tuna and peas with the mixture and pour into a 1-quart casserole dish.
6. Drain the noodles well and combine with the tuna mixture.
7. Sprinkle the top with bread crumbs if desired.
8. Bake for 30 minutes.

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