Ingredients
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1 (8 ounce) package egg noodles
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1 (10 3/4 ounce) can cream of mushroom soup
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1 (5 ounce) can evaporated milk
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1/3 cup finely chopped onion
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1 (6 ounce) can solid white tuna packed in water, drained and flaked
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1 (8 1/2 ounce) can English peas, drained
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1/2 teaspoon pepper
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2 1/2 cups shredded cheddar cheese, divided
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1 cup pepperidge farm original goldfish crackers
Instructions
- Cook noodles according to package directions; drain.
- Stir soup into noodles, along with the next five ingredients and two cups of the Cheddar cheese.
- Pour into a lightly greased 8-inch square baking dish.
- Sprinkle remaining 1/2 cup of Cheddar cheese on top of the casserole.
- Bake at 350°F for 25 minutes.
- Sprinkle fish crackers on top and bake an additional 5 minutes or until thoroughly heated.