Tuna And Noodle Casserole - cooking recipe

Ingredients

8 oz. noodles
2 hard-cooked eggs
7 oz. can tuna
1 c. drained, canned peas (save pea liquid)
10 1/2 oz. can cream of mushroom soup
1/4 c. grated cheese

Preparation

Cook noodles in 2 quarts boiling salt water until soft.
Drain well and rinse.
Peel and slice eggs.
Drain oil off tuna and discard.
Arrange layers of noodles, sliced eggs, flaked tuna and peas in a greased 6-cup casserole, beginning and ending with noodles.
Heat mushroom soup and add liquid from drained peas or milk to fill mushroom soup can.
Stir together; heat to boiling. Pour over the tuna and noodles mixture in the casserole dish.
Top with grated cheese and bake in a hot oven at 375\u00b0 for 15 to 20 minutes until cheese is brown.
Makes 5 servings.