Things You'll Need:
- 2 cans of tuna
- 2 cans of mushroom soup
- large casserole dish
- 12 ounces of egg noodles
- 1/2 can of peas or green beans
- bread crumbs
- 1/2 stick of butter
- 1 cup of sour cream
- 2 handfuls of shredded cheese
- oven
- pot
- mixing bowl
- fork
- spatula
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Step 1
Bring a pot of water to boil. Drop your egg noodles in and cook them for about eight minutes, or until tender. Remove from heat and drain. Get out your casserole dish and a stick of butter. Lightly rub the inside of the dish with some butter. This will prevent the casserole from sticking too much and will add flavor unlike the Pam sort of sprays.
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Step 2
Open the cans of tuna, drain and pour them into the mixing bowl. Break up the tuna with a fork so that it becomes small, flaky pieces, not chunks. Open the cans of mushroom soup and dump them in the mixing bowl. With your spatula get all the soup out of the cans.
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Step 3
Add the sour cream, peas or green beans and shredded cheese to the mixing bowl. Mix these all together. Slowly stir in the drained pasta. Once the ingredients are all mixed evenly, pour the contents of the mixing bowl into the casserole dish. Even the top of the casserole. Preheat the oven to 350 degrees.
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Step 4
Melt your 1/2 stick of butter. Sprinkle bread crumbs over the top of the casserole. Drizzle the melted butter over the bread crumbs.
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Step 5
Bake the casserole for 30 minutes. Take the casserole dish out after 30 minutes and allow it to cool for 5-10 minutes. Serve and enjoy!
