BOB RECIPE: Tuna Noodle Casserole

Perfect for Meatless Dinner!

from:  Kellogg’s
Product: Corn Flake Crumbs

BOB RECIPE:  Tuna Noodle Casserole

1 cup corn flake crumbs
1/2 cup (1 stick) butter or margarine, melted
4 cups uncooked egg noodles
1 1/2 cups frozen peas and carrots, thawed
1/2 cup (1 medium) chopped onions
1 can (10 3/4 oz) condensed cheddar cheese soup
1 can (12 0z) tuna, drained (I use three 5 oz tuna cans)
1 can (7 oz) mushroom stems and pieces, drained
1/4 teaspoon black pepper
(I also add 2 hard boiled eggs, peeled and sliced)

In a small bowl, combine corn flake crumbs and melted butter.  Set aside for topping.

Cook noodles according to package directions.  Combine cooked noodles with remaining ingredients and place in a 13 x 9 x 2 inch baking pan coated with cooking spray. Top casserole with buttered corn flake crumbs.

Bake at 375 F for about 40 minutes or until hot and bubbly.  Serve immediately.

Prep time: 15 minutes.

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