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HEARTY TUNA CASSEROLE
CASSEROLE
3 cups cooked and cooled egg noodles
1 can Campbell’s cream of mushroom soup
1/2 cup WHOLE milk
1/3 cup FINELY grated white cheddar cheese
2 tablespoons Duke’s hint of lime mayonnaise
1/2 teaspoon Coleman’s dry mustard (optional)
8 ounce can petite baby peas, drained well
8 ounces sliced mushrooms, lightly sauteed.
1/4 cup chopped roasted sweet red pepper or pimientos, drained
2 cans white tuna, drained well

• Preheat oven 400°.
• In a large bowl combine the soup, milk, mayonnaise and mustard if using.
• Stir in drained tuna and red pepper.
• Fold in noodles, cheese, peas and sauteed mushrooms.
• Transfer to a greased 8×8 baking dish.

TOPPING
1/4 cup Panko crumbs
1 tablespoon butter, melted
1/2 teaspoon paprika
FRESH ground sea salt and black pepper

• Combine topping ingredients until well blended.
• Sprinkle over casserole.
• Baked uncovered 30 minutes until bubbly.

NOTE – Crushed potato chips (I like sea salt and vinegar) make a great alternate topping.