Meals Matter

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Contributed By: willi1617
Pampered Chef

Ingredients

4 cups (6 oz) egg noodles, uncooked

1/2 cup Onion, finely chopped

1 1/2 cups Frozen peas and carrots, thawed

1 can (10 3/4 oz) condensed cheddar cheese soup

1 can (9 1/2 oz) water-packed tuna, drained and flaked

1/2 teaspoon Prepared mustard

1/2 teaspoon Salt

1/8 teaspoon Ground black pepper

5 Round buttery crackers, crushed (about 1/4 cup)

Preparation

Preheat oven to 375. Cook noodles according to package directions; drain. Place in a 4 quart casserole dish. Chop onion. Add to noodles in casserole dish along with all remaining ingredients except crackers; mix well. Crush crackers into resealable plastic bag; sprinkle over noodle mixture. Bake 40 minutes or until crumb topping is lightly browned and noodle mixture is bubly and heated through.

Cook's Notes

To thaw frozen peas and carrots quickly, drain hot water from cooked noodles over frozen peas and carrots in colander. Casserole may be made 1 day ahead, except for topping with the cracker crumbs. Cover and refriderate. Before baking, sprinkle with the cracker crumbs and bake, uncovered, 55-60 minutes or until heated through.

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