01 May 2010

Tuna Noodle Casserole

3 cups uncooked egg noodles
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1/2 cup mayonaise
2 6-oz. cans chunk light tuna, drained
1 can corn, drained
1 cup frozen peas
2 cups shredded cheese, divided
1 T. lemon juice
salt and pepper

3/4 cup bread crumbs
2 T. butter, melted

Preheat oven to 350 degrees. Grease a 9 x 13 pan. Cook the noodles according to package directions. Heat the soup, sour cream, mayonnaise and milk in a saucepan over medium heat. Stir. Mix in the tuna, corn, peas, 1 cup of the cheese, lemon juice and season with salt and pepper. Stir until heated through. When the noodles are cooked, drain them and return them to the pot.

Add the tuna mixture and stir well. Pour into the baking dish. Top with remaining cheese and top with bread crumbs. Drizzle butter over bread crumbs. Bake at 350 for 30 minutes. Serve with green salad and corn bread.

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