Tuna Noodle ‘Cats’serole

  • 3 cups uncooked egg noodles
  • 1 can (10.75 ounces) cream of mushroom soup
  • 1/2 cup milk
  • 1 (5 oz) can albacore tuna, drained
  • ½ cup peas, canned or frozen
  • 2 tablespoons sour cream
  • 1 tablespoon dijon mustard
  • 2 tablespoons butter
  • 1 cup oyster crackers or saltines, crumbled
  1. Preheat the oven to 400 degrees F.
  2. Cook the egg noodles according to the directions on the package. Drain the noodles and set aside.
  3. Combine the soup, milk, sour cream, and dijon mustard in a large bowl. Stir in tuna and peas, then fold in noodles.
  4. Lightly grease an 8×8-inch square baking dish with cooking spray. Then, add the noodle mixture to the dish and spread it evenly.
  5. Crumble the crackers on top of the casserole (use extra if you like more crunch). Then, take the butter and slice into smaller pieces, dabbing 6-8 pieces around the cracker topping.
  6. Bake for about 25-30 minutes, or until bubbly and browned slightly on top.
  7. Serve warm and enjoy!

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