Tuna Noodle Casserole with Mushroom Soup-quick dinner recipe

Boil 4 cups of raw egg noodles in a pot and drain them.

Add the drained egg noodles back into the pot.

Add 1 cup of frozen garden peas directly into the pot without blanching.

Add 2 packages of tuna fish into the pot.

Add a little bit of dried bread crumbs made from leftover sourdough.

Stir the ingredients in the pot together.

Ladle in homemade mushroom soup until the mixture is a little bit more wet than usual.

Add a very thin layer of sourdough bread crumbs on top to prevent drying out.

Cover the pot with a cast iron lid.

Bake in the oven at 350 degrees Fahrenheit for 20 minutes, adjusting time if the mushroom soup is cold.

Equipment Needed

Spice Level: