This is a staple meal around our house when the weather gets cooler. It’s very easy to make and with a few little tweaks, a rich savory flavor to boot!
Makes: 6 servings
Ingredients:
10.75 oz. cream of mushroom soup
1 cup panko breadcrumbs
1 cup finely shredded mozzarella cheese
10 ounces frozen petite sweet peas, thawed
1 cup fat free milk
10 oz. chunk light tuna in water, drained
12oz. bag extra wide no yolk egg noodles (or dumpling noodles)
Method:
Preheat oven to 350 degrees. In dutch oven, bring water to a boil. Add noodles and cook 4 minutes. Remove and drain. In baking dish, add noodles. Add cream of mushroom soup, milk, peas and tuna. Mix gently to incorporate. Flatten down with spoon. Cover with 2 cups cheese. Cover cheese with panko. Cover with lid. Bake in oven for 20 minutes. Serve.