Ingredients:

  • 12 oz egg noodles
  • 2 cans tuna in water, drained and flaked
  • 1 cup frozen peas
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 teaspoon dried dill
  • Salt and pepper to taste
  • 1 cup breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Cook the egg noodles according to package instructions until al dente; drain and set aside.
  3. In a large mixing bowl, combine tuna, peas, cream of mushroom soup, milk, shredded cheddar, dill, salt, and pepper. Stir until well mixed.
  4. Fold in the drained egg noodles, ensuring all noodles are coated in the mixture.
  5. Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
  6. In a separate bowl, mix the breadcrumbs with melted butter until evenly coated.
  7. Sprinkle the breadcrumb mixture evenly over the casserole, followed by additional cheese if desired.
  8. Bake in the preheated oven for 25 minutes or until golden brown and bubbly.
  9. Let cool for a few minutes before serving.