Recipe: Quick Tuna Casserole (Joy of Cooking)

QUICK TUNA CASSEROLE

12 ounces canned or pouch tuna, drained
2 cups cooked egg noodles or elbow macaroni (about 4 ounces uncooked)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup frozen green peas, thawed, or one 8-ounce can green peas, drained
3/4 cup milk
1/4 cup chopped pimentos or minced red bell pepper (optional)
2 tablespoons minced scallions or onion (optional)
1 teaspoon Worcestershire sauce or red pepper sauce (optional)
1/2 cup dry bread crumbs, fine cracker crumbs or crushed cornflakes
1/2 cup grated Parmesan (optional)
2-3 tablespoons butter, melted

Preheat the oven to 375 degrees F. Grease a shallow 1 1/2-2 quart baking dish.

Place the tuna into a mixing bowl and break into chunks with a fork. Stir in until just combined the noodles, condensed soup, peas, milk and optional pimentos, scallions and Worcestershire sauce, if desired. Turn this mixture into the prepared dish.

Mix together the bread crumbs, Parmesan, if using, and melted butter and sprinkle on top.

Bake until top is bubbling and browned 25 to 35 minutes.

Servings: 4-5
Adapted from source: The Joy of Cooking, 2006 by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker