
4 servings SERVINGS
Ingredients
- 1 can (10 3/4 oz.) cream of mushroom soup
- 1/2 cup milk
- 1 cup cooked peas
- 2 cans (about 6 oz. each) tuna, drained
- 2 cups hot cooked medium egg noodles
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted
Directions
More from this issue:
- Cheddar Broccoli Bake Recipe
- Cheesy Chicken and Rice Casserole Recipe
- Chicken Broccoli Divan Recipe
- Pork Chops and Stuffing Bake Recipe