Cheese Topped Tuna Noodle Casserole Recipe
1 10-ounce package egg noodles
2 6-1/2 ounce cans of tuna, well drained
1-1/2 cups (12 ounces) dairy sour cream or half & half
1/2 cup milk
1 2-ounce can sliced mushrooms, drained
1 17-ounce can peas, drained
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter
Cook noodles as directed on package.
Return drained noodles to pan. Stir in tuna, sour cream, milk, mushrooms, peas, salt, and pepper.
Pour into ungreased 3-quart casserole.
Combine bread crumbs and cheese. Sprinkle over casserole.
Top with slices of butter.
Bake at 350 degrees (325 degrees for glass container) for 35 to 40 minutes or until bubbly.
Serves 6 to 8.
