Ingredients

• 1 8 oz bag of egg noodles
• 2 10.5 oz cans of Cream of Mushroom soup
• 1 cup of milk
• 2 5 oz cans of tuna
• 1 cup of peas
• 1 cup of Cheddar cheese
• 1/2 cup of bread
• 2 tablespoons of butter
• salt and pepper
• 1/2 cup of celery, diced - optional for extra crunch

Instructions

1. Preheat Preheat your oven to 350°F (175°C). Grease a baking dish (9x13 inches) or a similar-sized casserole dish.

2. Prepare noodles Cook the egg noodles according to the package instructions. Drain and set aside.

3. Combine In a large mixing bowl, combine the condensed cream of mushroom soup and milk. Mix until well combined.

4. Add noodles Add the cooked egg noodles, tuna, thawed peas, shredded cheddar cheese, and optional celery to the bowl. Season with salt and pepper. Gently fold everything together until evenly coated.

5. Transfer Transfer the mixture to the prepared baking dish, spreading it out evenly.

6. Make topping In a small bowl, mix the breadcrumbs with melted butter until well combined. Sprinkle this breadcrumb mixture evenly over the top of the casserole.

7. Bake Bake in the preheated oven for approximately 25-30 minutes or until the casserole is hot and bubbly, and the breadcrumbs are golden brown.

8. Serve Remove from the oven and let it cool for a few minutes before serving.