Lauren's Tuna Noodle Bake 2 cans of tuna (any kind of tuna you like:)
6 hands full of egg noodles (est. 16 oz. bag but we were making from a bulk stash)
Cream of mushroom soup (any “cream of” soup will do)
½ can of water
Sharp Cheddar Cheese
Green peas (we used frozen)
Dill & poppyseeds
Toasted bread crumbs (we toasted two pieces of whole grain bread, broke in pieces and whirred in the food processor)
Melted butter
Cook noodles according to directions on packages. Drain. Mix the soup and water until not as lumpy and add noodles, cheese, (she used a left over chunk of cheese and just stirred the broken pieces on in) green peas, a sprinkle of dill and a sprinkle of poppy seeds. Cover with shredded cheese (we used maybe a cup … it was a small stash from the fridge) and sprinkle the bread crumbs all over top. Drizzle melted butter around the top of the crumbs. Bake at 350 degrees F for 30 minutes.
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