Shelf Stable Recipes: Tuna Noodle Casserole

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Submitted by: Angela P
From:Columbus, OH


16 oz. package egg noodles
10 3/4 oz can cream of mushroom soup
15 oz can peas, drained
(2) 5oz. cans of tuna, drained
4oz. can sliced mushrooms
1 cup milk (3T dry milk + 1 cup water)
1/2 cup bread crumbs

Cook egg noodles according to directions. Preheat oven to 350 degrees. In a casserole dish, mix together the cream of mushroom soup, mushrooms with liquid and the milk. Add the cooked noodles, can of drained peas and 2 cans of drained tuna. Stir slowly until thoroughly mixed together. Sprinkle the bread crumbs on top. Bake for 45 minutes.

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