Tuna Casserole

Some days the classic old school dishes just hit “home”. This week Tricia hits hard with this recipe for Tuna Casserole, the King Ranch Casserole and a sweet treat for Apple Dumplings recipe courtesy of @Sherry_Skinner

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Tuna Casserole

Ingredients

• 1 (12 ounce) package egg noodles or pasta of choice

• 2 (10.5 ounce) cans condensed cream of mushroom soup

• 8 oz Sour Cream Optional

• 2 cups shredded Cheddar cheese, divided

• 2 (5 ounce) cans tuna, drained

• 1 cup frozen green peas

• ½ (4.5 ounce) can ( or fresh )sliced mushrooms

• ¼ cup chopped onion

• 1 seasoned bread crumbs

Directions

1. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.

2. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).

3. Mix noodles, condensed soup, 1 cup cheese, tuna, peas, mushrooms, and onion in a large bowl until well combined.

4. Transfer the mixture into a 9x13-inch baking dish.

5. Top the mixture the seasoned bread crumbs and remaining 1 cup of cheese.

6. Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.
   Buen Provecho