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Tuna Casserole with Peas
by Jes Mostek
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Tuna Casserole
by Melissa Stephens
serves: 4

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  Tuna casserole
  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
  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.
  • Fish & Seafood
  • Main Dishes
  • Smart Budget Foods

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