Ingredients:
12 oz egg noodles
2 cans (5 oz each) tuna, drained
2 cups broccoli florets
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
½ cup milk
½ cup breadcrumbs
2 tablespoons butter, melted
Salt and pepper, to taste
Directions:
Preheat the oven to 375°F (190°C).
Cook egg noodles according to package instructions. In the last 3 minutes of cooking, add broccoli to the boiling water with the noodles. Drain and set aside.
In a large bowl, mix together cream of mushroom soup, milk, drained tuna, and half the shredded cheddar. Season with salt and pepper.
Stir the cooked noodles and broccoli into the tuna mixture until well combined.
Transfer the mixture to a baking dish and sprinkle the remaining cheddar cheese on top.
Mix breadcrumbs with melted butter and sprinkle over the casserole.
Bake for 20-25 minutes, until the cheese is melted and the breadcrumbs are golden brown.
Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 380 kcal per serving
