Old Fashioned Tuna Noodle Casserole

INGREDIENTS
▢ 16 ounces egg noodles regular or whole wheat egg noodles can be used.
▢ 10 ounces tuna packed in water, well drained - two cans
▢ 7 ounces sliced mushrooms one can, well drained
▢ 21 ounces cream of mushroom soup
▢ 1 cup frozen peas
▢ 2 cups cheese shredded
▢ 12 ounces evaporated milk
▢ ¾ cup dry bread crumbs
▢ 2 tablespoon butter divided
▢ 2 tablespoon parmesan cheese shredded
▢ 1 teaspoon salt
▢ ½ tsp pepper

INSTRUCTIONS
1. Preheat oven to 350 degrees
2. Boil egg noodles until just al dente (the package called for 7-8 minutes I boiled them for 6) in salted water. Drain well.
3. Butter the baking dish using 1 tablespoon butter.
4. Drain the tuna and flake. Drain the mushrooms. Shred the cheese.
5. In a large bowl, mix the mushroom soup with the half and half.
Add the noodles, tuna, mushrooms, peas and cheese. Season with salt and pepper. Mix everything together well and pour it in the buttered casserole dish.
6. Top with bread crumbs and drizzle the remaining melted butter over the crunchy topping. Sprinkle parmesan cheese over the top.
7. Cover with foil and bake in preheated oven for 30 minutes or until hot and bubbly. After 30 minutes, remove the foil and place under the broiler for 3-4 minutes until the top is golden brown.

Find the complete recipe here with all the tips and variations check out the blog post here - https://bowl-me-over.com/tuna-cassero...

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