Baked Tuna and Egg Noodle Casserole with Peas

What you need

• 225 g (8 oz) wide egg noodles
• 1 can (10.5 oz) condensed cream of mushroom soup, about 300 g
• 240 ml (1 cup) whole milk
• 2 (two 5-oz cans) cans tuna, about 140 g (5 oz) each, drained
• 150 g (1 cup) frozen peas, thawed
• 115 g (1 cup) sharp cheddar, grated
• salt and black pepper, to taste
• 30 g (1/4 cup) dry breadcrumbs
• 2 tbsp unsalted butter, melted, plus extra for the dish

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F) and butter a baking dish of about 20 x 30 cm (8 x 12 in).

2. 2

   Boil the noodles in salted water for 2 min less than the packet says, then drain. They finish softening in the oven.

3. 3

   In a large bowl, whisk the soup with the milk until smooth.

4. 4

   Add the tuna in large flakes, then the peas and three quarters of the cheddar. Season with pepper and a little salt; the soup is already salty.

5. 5

   Fold in the noodles until every piece is coated.

6. 6

   Spread the mixture evenly in the dish and scatter the rest of the cheddar on top.

7. 7

   Toss the breadcrumbs with the melted butter and sprinkle them over the casserole.

8. 8

   Bake uncovered until bubbling at the edges and golden on top, 20-25 min.

9. 9

   Let it settle for 5 min before serving.

Imported from mission-food.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.