Crunchy Tuna Casserole
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Crunchy Tuna Casserole
- 8 ozs. egg noodles, cooked and drained
- 1 (10-3/4oz.) can condensed cream of mushroom soup
- ½ cup dairy sour cream
- 1 (10-oz.) package frozen peas and carrots, cooked and drained
- 1 cup COUNTRY STAND Fresh Mushrooms, sliced
- 13 ozs. CHICKEN OF THE SEA tuna, drained and flaked
- 1 teaspoon thyme
- ½ teaspoon salt
- 1/4 teaspoon pepper
- 1 cup fine dry bread crumbs
- 3 tablespoons melted butter or margarine
Preheat oven to 350° F. Combine noodles, soup and sour cream. Add peas and carrots, mushrooms, tuna, thyme, salt, and pepper. Pour into an oiled 2-quart casserole. Combine bread crumbs and butter and sprinkle over top of casserole. Bake, uncovered, 25 to 30 minutes, or until hot and bubbly