Ingredients
3cupsegg noodles
1tbspbutter
1small onion,diced
2celery stalks,diced
⅔cupfrozen peas,defrosted
6oztuna,(1 can), drained
10½ozcondensed mushroom soup
⅓cupmilk
1cupcheddar cheese
1tbspparsley
½cuppanko bread crumbs
1tbspbutter,melted
½cupcheddar
1tbspparsley
Preparation
Preheat oven to 425 degrees F. Combine topping ingredients and set aside.
Boil noodles al dente according to package directions. Drain and rinse under cold water.
Cook onion and celery in butter for about 5 to 7 minutes until tender.
In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna, and parsley. Mix well.
Spread into a 2-quart casserole dish and top with crumb topping.
Bake for 18 to 20 minutes or until bubbly.
