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20-Minute Tuna Casserole


1 (16 oz) package egg noodles

1 (6 oz) can tuna, liquid removed

1 (10.75 oz) can Campbell’s condensed cream of mushroom soup

1 (10 oz) package Bird’s Eye frozen green peas, defrosted

1/4 cup milk

1/4 cup butter

1 cup Kraft cheddar cheese, shredded



Boil a large pot of lightly salted water, then add the pasta. Cook until ‘al dente‘. In the final 3 minutes of cooking, add the peas; drain.

In the same pot, melt the butter over a medium heat. Now, stir in the tuna, mushroom soup, milk, and cheese. Mix well until the cheese is melted, and the mixture becomes smooth. Add the pasta and peas and stir until evenly coated


Source :  allrecipes.com