Tuna Noodle Casserole II

  • 6 oz egg noodles
  • 1 cup frozen peas
  • 1 10.5 oz can of cream of mushroom soup
  • 4 2.6 oz pouches of tuna
  • 1 ½ cups shredded mozzarella cheese, divided
  • 2 tablespoon chopped parsley
  • ½ teaspoon pepper
  • 2 tablespoons unsalted butter
  • ½ cup panko bread crumbs
  1. Boil a large pot of water. Add egg noodles and cook according to package directions. Drain and set aside.
  2. Preheat the oven to 350 degrees Fahrenheit and prepare an 8″ x 11″ baking dish with nonstick cooking spray.
  3. In a large bowl, mix the cooked noodles, tuna, peas, soup, and 1 ¼ cups shredded mozzarella cheese.
  4. Pour the filling mixture into the prepared pan and bake for 20 minutes.
  5. In a small saucepan, add butter and panko bread crumbs together. Heat this mixture over medium heat until the bread crumbs are coated with butter and become golden and toasted.
  6. Remove the pan from the oven. Top with ¼ cup remaining cheese, bread crumbs, and pepper.
  7. Return to the oven and bake for another 10 minutes.