Quick Tuna Casserole

45 min · Serves 6

Based on a recipe from Healthy Cookbook for African American Populations Recipe by Tara Caulder, Soaad Ali, and Laide Bello (Supervised by Dr. Mira Mehta and Terri Kieckhefer), via USDA MyPlate Kitche

What goes in

• 1 cupwater
• 5 ozwide egg noodles
• 1 canlow-sodium cream of mushroom soup
• ⅓ cupskim milk
• 1 cancanned tuna packed in water, drained
• 1 cupfrozen green peas
• 1 cupbread crumbs (optional)

How to cook it

1. Preheat the oven to 350 °F.
2. Bring 1 quart of water to a boil in a large pot, drop in the noodles, and boil for 2 minutes.
3. Take the pot off the heat, cover it, and let it rest for 10 minutes.
4. While the noodles sit, whisk 1 cup of water, the cream of mushroom soup, and the milk together in a bowl.
5. Fold the drained tuna and green peas into the sauce.
6. Drain the noodles thoroughly, stir them into the sauce mixture, and transfer everything into a 1-quart casserole dish.
7. Scatter bread crumbs over the surface if using, then bake for 30 minutes until heated through.

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