Tuna Stroganoff Casserole

Ingredients

• 1 (10.75-ounce) can cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 1 tablespoon Worcestershire sauce
• 2 (6-ounce) cans tuna, drained
• 2 cups cooked egg noodles
• 1 cup frozen peas
• 1/2 cup shredded cheddar cheese
• 1/2 cup bread crumbs
• 2 tablespoons butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cream of mushroom soup, sour cream, milk, Worcestershire sauce, tuna, egg noodles, peas, and cheddar cheese.
3. Pour mixture into a 9x13 inch baking dish.
4. In a small bowl, mix together the bread crumbs and melted butter.
5. Sprinkle over the top of the casserole.
6. Bake in preheated oven for 30 minutes, or until bubbly and lightly browned.

Interesting Facts

• Tuna stroganoff casserole is a great way to use up leftover egg noodles or tuna.
• This casserole can be made ahead of time and refrigerated until ready to bake.
• This dish can be served as a main course or as a side dish.