Monday, August 3, 2009

Tuna Noodle Casserole


1 (12 ounce) package egg noodles
2 cups broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
1 onion, chopped
10 slices American processed cheese
ground black pepper to taste
1/4 cup Italian seasoned bread crumbs
Paprika to taste

Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir until all of the ingredients are well mixed and the cheese has melted. Sprinkle paprika on top and then seasoned bread crumbs. Serve.
This week's recipe theme is broccoli at the In-Season Recipe Swap
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