P'tit Studio Katia: Interlude
Pretty in Green: Tea & Honey
Scrappy Cocoa: Springy
Unforgettable Moments: Remember The Moment
HK Designs: Because
Kat's Creations: Family Love
Sugar Frog Fonts: Serial Mommy
Sugar Frog Fonts: Tonya
1 can Cream of Mushroom Soup
2 (5 oz) cans of Tuna
3/4 pkg. of Egg Noodles
2/3 soup can of Milk
Breadcrumbs or Panko (Japanese Breadcrumbs)
-Preheat Oven to 350 Degrees F.
-Cook Egg Noodles for 1/2 the regular cooking time, Drain and return to pan.
-Mix in Soup, fill 2/3 of the soup can with milk and add to noodle mixture. Add in the rest of the ingredients except for Breadcrumbs/Panko.
-Pour noodle mixture into a glass baking dish, spreading evenly.
-Top with your choice of Breadcrumbs or Panko.
-Bake for approximately 25 minutes, depending on your oven.
Serve and enjoy! Tastes great re-heated as leftovers, even from the microwave! Add your favorite spices to give the flavor that extra kick!