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A hearty, yummy use for that canned tuna!

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Chicago, IL


  • 10 oz. whole-wheat egg noodles
  • 1 (6 oz.) can tuna, drained
  • 1 can reduced-fat cream of mushroom soup
  • 1/2 C. skim milk
  • 3/4 C. shredded Cheddar cheese
  • 1 C. frozen peas
  • 2 Tbs. diced minced onion
  • 1/4 tsp. black pepper
  • 1/4 to 1/2 C. seasoned breadcrumbs

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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.

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