Yield: 5 To 6 servi
| Measure | Ingredient |
|---|---|
| 1 pack | (8 oz.) egg noodles |
| 1 pack | (10 oz.) frozen peas |
| 1 can | (9-1/4 oz.) tuna packed in water; drain and reserve water |
| 1 can | (13 oz.) evaporated milk |
| 2 tablespoons | Cornstarch |
| 2 tablespoons | Butter or margarine |
| \N \N | Salt and ground black pepper |
| ½ cup | Shredded cheddar cheese |
In large saucepan, cook noodles as directed on package and the peas in with the them; drain well. In a small sauce pan, combine cornstarch with evaporated milk, reserved tuna water and additional water, if neces- sary, to make 2 cups liquid. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat and stir in butter and tuna.
Season with salt and ground black pepper to taste.
Combine cooked noodles and peas with tuna mixture in a two quart casserole dish. Sprinkle cheese over top. Cook in a preheated 350 degree F. oven 10 to 15 minutes or until heated through and cheese melts and begins to brown.
Posted to TNT Recipes Digest by "Michael G. Sooter" <msooter@...> on Feb 19, 1998