INGREDIENTS
6 oz
egg noodles (wide or extra wide), cooked*
1
small can of tuna, drained and flaked with a fork
1 can
cream of mushroom soup
1/2 cup
milk
1 cup
frozen peas, cooked
1/2 cup
(or more) grated sharp cheddar cheese
1 cup
fresh bread crumbs cooked in 1 T. butter until slightly crisp