|Not a fan of Tuna? Try it with boneless Skinless Chicken Tenders!|
Tuna Noodle Casserole
1 bag of wide egg noodles, cooked
2 cans of cream of mushroom soup
1 mushroom soup can of milk
2 cans of tuna
1/2 bag of frozen peas
1 can of French Fried Onions
Preheat oven to 375 degrees.
In a 13 x 9 pan combine mushroom soup, milk and tuna. Stir until well mixed. Add peas and egg noodles. Stir until the noodles are thoroughly covered. Sprinkle with French Fried Onions and bake until the onions are golden brown, and the casserole is hot, about 30 minutes.