Week 10: Recipe #3--Tuna Noodle Casserole

I found this Rachel Ray recipe online (see link and recipe below).  I have used other tuna noodle casseroles I like a bit more, but this one is extremely easy and fast to make.  I served this with fruit.

Photo from Rachel Ray

You'll Need:

• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1/2 cup milk
• 2 tablespoons chopped pimientos (optional) 
• 1 cup frozen peas
• 2 cans (about 6 oz. each) tuna, drained
• 2 cups medium egg noodles, cooked and drained
• 2 Tblsp. dry bread crumbs
• 1 Tblsp. butter, melted

Preparation:

1. Preheat oven to 400.  Stir the soup, milk, pimientos, peas, tuna, and noodles in a 1 1/2 quart casserole.  Stir the bread crumbs and butter in a small bowl.
2. Bake the tuna mixture for 20 minutes or until hot and bubbly.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
3. Bake for 5 minutes or until the bread crumb mixture is golden brown.

Recipe and link:  http://www.rachaelraymag.com/recipes/Tuna-Noodle-Casserole