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Mom's Tuna Noodle Casserole

Source of Recipe


My mom






List of Ingredients



• 3 cups uncooked wide egg noodles
  
• 2 cans (6 oz. each) tuna in water, well drained
  
• 1 cup sour cream
  
• 3/4 cup milk (more as necessary)
  
• 1 (7.3-oz.) jar sliced mushrooms, drained
  
• Salt, black pepper, Lawry's and cayenne (optional) to taste
  
• 1/2 cup thinly sliced celery
  
• 1/2 cup frozen sweet peas
  
• .
  
• -- Crumb Topping --
  
• 3 Tbsp butter, melted
  
• 1/3 cup Parmesan cheese
  
• 1/3 cup dry bread crumbs
  






Instructions



1. Preheat oven to 350 degrees (F). Cook noodles in boiling, salted water according to package directions until al dente; drain.
   
   
2. Return drained noodles to pot; stir in tuna, sour cream, milk, mushrooms, seasonings to taste, celery and peas. Add more milk, as necessary, to keep the mixture moist. Pour mixture into an ungreased 13x9-inch casserole.
   
   
3. Mix the melted butter, Parmesan cheese and bread crumbs together. (Season lightly, if desired.) Sprinkle crumb topping evenly over top of casserole.
   
   Bake, uncovered, for 35 to 40 minutes or until bubbly and golden brown on top.