Tuna Noodle Casserole

Tue October 21, 2014

----slow cooker gumbo_image.jpg


1 (3 ounce) can of tuna, drained
1(2 ounce)can of cream of mushroom soup
6 ounces of egg noodles, cooked
1/2 cup peas
1/2 cup sour cream
1 cup cheddar cheese shredded
1/4 cup bread crumbs 


Cook egg noodles to al dente.

In a bowl mix together the tuna, mushroom soup, sour cream and peas. Once mixed together add in the cooked egg noodles. Place mixture into a 10-inch casserole dish. Spread the bread crumbs and cheese over the top of the casserole evenly.

Place dish on the high rack and bake at 375°F for 15-18 minutes. If the casserole topping becomes too brown, cover with aluminum foil.