love this version of Tuna Noodle Casserole. The Evaporated Milk makes it really creamy.
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1 (5 oz.) pkg. Egg Noodles
1 (10 3/4 oz.) can Cream of Mushroom Soup
1 (5 oz.) can Evaporated Milk
1/3 C. finely chopped Onion
1 (6 oz.) can solid white Tuna in spring water, drained, and flaked
1 C. shredded Cheddar Cheese
1 (8.5 oz.) can English Peas
1/2 tsp. Pepper
1 C. tiny Fish-Shaped Crackers
Cook noodles according package directions, drain. Stir in soup and next 6 ingredients, pour into a lightly 8 inch greased square baking dish. Bake at 350 degrees for 25 minutes. Sprinkle casserole with crackers and bake an additional 5 minutes or until thoroughly heated.
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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