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Tuna Noodle Casserole

Ingredients

  • 4 oz of egg noodles
  • 2 7- oz cans of tuna drained
  • 1 1.5 oz can cream of mushroom soup
  • 3/4 cup of milk
  • 2 cups cooked egg noodles 4 oz uncooked
  • 1 cup frozen peas
  • 1/4 cup canned pimentos
  • 2 Tbs chopped green onions
  • 1 tsp Worcestershire sauce
  • 1/2 cup cracker crumbs or bread crumbs
  • 1/3 cup grated Parmesan
  • 2-3 Tbs melted butter

Instructions

  • Cook 4 oz of egg noodles to make 2 cups cooked noodles, and drain.   While they're cooking you can mix together the rest of the casserole.
  • Drain the tuna and put it in a large bowl. Use a fork to break it up into small chunks. Mix in the soup, milk, cooked noodles, peas, pimentos (or substitute minced red bell pepper), onions, and Worcestershire sauce.
  • Put the casserole mix into a shallow 1 1/2 or 2 qt baking dish, greased.
  • Mix together the bread or cracker crumbs, cheese and butter. (Or use crushed potato chips!). Spread the crumb mixture on top, then bake uncovered at 375 F for 25 -35 minutes.