Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Noodles, broad; uncooked |
| 3 cups | Water; salted, boiling |
| 1 can | Cream of mushroom soup |
| ⅓ cup | Milk |
| 7 ounces | Tuna; drained and flaked |
| 1 cup | Peas; cooked |
| \N \N | Buttered breadcrumbs |
Cook noodles in boiling salted water about 2 minutes. Cover and remove from heat, and let stand about 10 minutes.
Meanwhile, combine mushroom soup, milk, tuna, and peas. Rinse noodles with warm water and drain well. Fold noodles into tuna mixture; pour into a greased 1 quart casserole. Sprinkle with breadcrumbs and bake at 350 degrees about 30 minutes.
SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.