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    Cheesy Tuna Bake


    Source of Recipe


    Aunt Saunny

    4 cups uncooked wide egg nodles (8 oz.)
    1 1/2 cups Green Giant frozen sweet peas
    1 can condensed Cheddar cheese soup (10 3/4 oz.)
    1 can evaporated milk (12 oz.)
    1 cup shredded Cheddar and American cheese blend
    1/4 cup finely chopped onion
    2 cans tuna in water (6 oz. each) -- drained, flaked
    1 cup cheese-flavored fish-shaped crackers

    Cook noodles as directed on package, adding peas during the last minute of cooking time; drain.Meanwhile, heat oven to 350°F. In ungreased 2-quart casserole, mix soup, milk, cheese and onion.Stir cooked noodles and tuna into soup mixture; cover. Bake 30 minutes.Remove from oven. Uncover; stir mixture well. Sprinkle with crackers. Return to oven; bake uncovered about 5 minutes longer or until crackers are light golden brown.
 

 

 

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