Tuesday, July 17, 2007

Cheesy Tuna Bake

(From Pillsbury.com)

4 cups uncooked wide egg noodles (8 oz)
1 1/2 cups Green Giant® frozen sweet peas (from 1-lb bag)
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 can (12 oz) evaporated milk
1 cup shredded Cheddar-American cheese blend (4 oz)
1/4 cup finely chopped onion (1/2 medium)
2 cans (6 oz each) tuna in water, drained, flaked
1 cup cheese-flavored tiny fish-shaped crackers (about 3 oz)

Cook noodles as directed on package, adding peas during last minute of cooking time; drain. Meanwhile, heat oven to 350°F. In ungreased 2-quart casserole, mix soup, milk, cheese and onion. Stir cooked noodles and the tuna into soup mixture. Cover; bake 30 minutes. Uncover; stir mixture well. Sprinkle with crackers. Bake uncovered about 5 minutes longer or until crackers are light golden brown.

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