By Yankee Magazine
Dec 23 2006
My mother taught me how to make this easy tuna casserole first when she started teaching me how to cook. It’s simple and great for those who are busy.
2 cans cream of mushroom soup
8 cups cooked egg noodles
1/2 cup milk
2 cans tuna (any size, depends on how much tuna you want)
2 cups shredded cheese
1 cup bread crumbs
Preheat oven to 375 degrees.
In a 9×13-inch casserole dish, mix together cream of mushroom soup, egg noodles, milk and tuna.
Sprinkle the shredded cheese on top of this mixture and then sprinkle the bread crumbs on top of that.
Bake for approximately 15-20 minutes.