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Tuna Casserole with Peas
by Jes Mostek
 

Recipe:
Tuna Casserole
by Melissa Stephens
serves: 4
  Tuna casserole
Ingredients:
  6 oz   canned tuna (in water)
  10 3/4 oz   cream of chicken soup
  4 oz   velveeta (chunked)
  1/4 c   milk
  0.75 lb   egg noodles
  6 oz   frozen peas
  10   saltine crackers (crumbled)
  1/2 c   shredded cheddar cheese
Directions:
  1. Boil noodles and peas in the same pan 10-12 minutes. Salt water according to package directions.

2. Preheat oven to 350 degrees.

3. Mix all ingredients in 9x9 casserole dish. It helps to melt the velveeta in the microwave.

4. Sprinkle top with cheddar cheese, then crackers.

5. Bake at 350 degrees about 30 minutes or until cheese bubbles.