2canscondensed cream of mushroom soup*10.5 ounces, each
1cupshredded cheddar cheese
½cuppanko bread crumbs
salt and pepperto taste
Boil egg noodles according to package directions, drain and return to pot.
To the noodles, add the peas, tuna, soup, milk, and shredded cheddar. Stir to combine. Add salt and pepper to taste.
Press noodles into a 9x13 inch buttered casserole dish.
Mix together the panko crumbs and melted butter and sprinkle over the noodle mixture.
Bake at 375F for 15 to 20 minutes, until bubbling and browned on top.
Calories are automatically generated. For best results calculate based on your exact ingredients.To cook from frozen: Add 45 - 60 minutes of covered cook time. Remove foil and cook remaining 15 - 20 minutes uncovered until casserole is bubbly and topping has browned. *If you like your tuna casserole on the wet/very moist side, go ahead and add an extra can of the soup and another half cup of milk.