This recipe for Tuna-Noodle Casserole, by Glenda Kirsch, is from The Minor Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10 ounces whole-wheat egg noodles 1 (6-ounce) can tuna, drained 1 can reduced-fat cream of mushroom soup 1/2-cup skim milk 3/4 cup shredded Cheddar cheese 1 cup frozen peas 2 tablespoons diced minced onion 1/4-teaspoon black pepper 1/4 to 1/2 cup seasoned breadcrumbs
Boil noodles according to package directions. Heat oven to 350 degrees. In a medium bowl, mix tuna, soup, milk, cheese, peas, onions and pepper. Drain noodles and add to bowl. Mix well. Place in an 8- by 8-inch baking dish, sprinkle with breadcrumbs and bake, uncovered, for 30 minutes. Yields 6 servings.
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