Mom’s Favorite Tuna Noodle Casserole

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(Family Features) Stocking up on pantry essentials is a productive practice, especially as people across the country spend more time at home. However, having all those ingredients on-hand doesn’t do as much good if you aren’t sure how to use them or feel as if you’re constantly whipping up the same dishes.

For example, canned protein is a popular pantry item as it cuts down on prep time and holds a long shelf life while adding important nutrients to family meals. Canned seafood, in particular, is a versatile choice that can be used in a variety of easy recipes or simply eaten on its own.

Find more filling family recipes at chickenofthesea.com.

Mom’s Favorite Tuna Noodle Casserole

Total time: 40 minutes
Servings: 6-7

2 cans (10 3/4 ounces each) cream of mushroom soup
1 cup milk
2 cups frozen peas
2 cans (12 ounces each) Chicken of the Sea Chunk Light Tuna in Water, drained
4 cups medium egg noodles, cooked
4 tablespoons dry breadcrumbs
2 tablespoons butter, melted

Heat oven to 400 F.

In bowl, stir soup and milk until smooth.

In 3-quart casserole dish, combine peas, tuna and noodles with soup mixture.

Bake 30 minutes, or until warm and bubbling; remove from oven and stir.

In bowl, mix breadcrumbs with melted butter; sprinkle over tuna mixture.

Bake 5 minutes, or until golden brown.

Substitution: Use any frozen vegetable in place of frozen peas.