Recipe Courtesy of Jo Davison
1 pkg of Wide Egg Noodles
1 tbs. of butter (only if you use tuna in water)
2 cans of tuna, I prefer tuna in oil
1 can of Cream of Mushroom Soup
1 cup of frozen peas
1 1/2 cups of Sharp Cheddar Cheese
1 cup of fresh bread crumbs or panko bread crumbs
1/2 cup of finely shredded Parmesan Cheese
2 tbs of Olive Oil
Heat oven to 350 F.
Prepare egg noodles per package directions. Drain, add butter if using tuna in water. Add tuna, soup, peas and cheese. Mix to combine. Add mixture to a prepared (non-stick spray) casserole dish. In a small bowl, combine bread crumbs, Parmesan cheese and olive oil. Spread bread crumb mixture evenly over top and bake for 10 - 12 minutes until top is golden.