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
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)
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.