Cheesy Tuna-Noodle Casserole


  • 4 cups egg noodles, uncooked
  • 1 1/2 cup frozen peas and carrots
  • 1 can cheddar cheese soup
  • 1 can water-packed tuna, drained & flaked
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  • 1/2 cup finely chopped onion
  • 1 can mushroom stems and pieces, drained
  • 1/2 tsp. prepared mustard
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 5 butter-flavored crackers, crushed


Preheat oven to 375 degrees F. In 4 at. Dutch oven, cook noodles according to package directions. Place peas and carrots in colander; drain noodles over vegetables. Return noodles and peas and carrots to pan. Stir in soup, tuna, onion, mushrooms, mustard, salt and pepper. Pour mixture into greased 1 1/2 quart baking dish. Sprinkle with crushed crackers.

Bake 40 minutes or until crackers are lightly browned and mixture is heated through.

By Robin from Washington, IA


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