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Ingredients:
3 cups wide egg noodles (4 ounces)
1/4 cup fine dry bread crumbs(IC friendly)
2 tablespoons butter, melted
10 3/4 ounce can condensed cream of mushroom soup(IC friendly)
3/4 cup milk
9 1/4 ounce can tuna, drained and broken into chunks (IC friendly)
Cook noodles according to package directions. Drain and set aside. Meanwhile, combine bread crumbs and melted butter and set aside.
For sauce, in a medium saucepan combine cream of mushroom soup and milk. Cook and stir until slightly thickened and bubbly. Combine sauce, tuna, and cooked noodles. Transfer to a 1 1/2 quart casserole dish. Sprinkle with bread crumb mixture. Bake, uncovered, in a 375 degree oven 20 minutes or until bubbly. Then, place casserole under broiler briefly until bread crumbs are toasted. Serves 4.
3 cups wide egg noodles (4 ounces)
1/4 cup fine dry bread crumbs(IC friendly)
2 tablespoons butter, melted
10 3/4 ounce can condensed cream of mushroom soup(IC friendly)
3/4 cup milk
9 1/4 ounce can tuna, drained and broken into chunks (IC friendly)
Cook noodles according to package directions. Drain and set aside. Meanwhile, combine bread crumbs and melted butter and set aside.
For sauce, in a medium saucepan combine cream of mushroom soup and milk. Cook and stir until slightly thickened and bubbly. Combine sauce, tuna, and cooked noodles. Transfer to a 1 1/2 quart casserole dish. Sprinkle with bread crumb mixture. Bake, uncovered, in a 375 degree oven 20 minutes or until bubbly. Then, place casserole under broiler briefly until bread crumbs are toasted. Serves 4.
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