Tuna Hotdish

That would be tuna casserole to those of you that don't live in the Midwest. My husband actually requested that I make tuna casserole because we have an over abundance of peas in the freezer. (Why does this bother him?) However, I love tuna hotdish. We try not to make things with creamed soups very often anymore because it's not exactly health food. It is comfort food since we consumed cases and cases of it growing up.

2 cans cream of mushroom soup (I use one each cream of mushroom and cream of chicken.)
1 c. milk
1 c. peas
2 cans tuna
4 c. cooked egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter, melted

1. Stir soups, milk, peas, tuna and noodles in a 3 qt. casserole.
2. Bake at 400°F for 30 min. Stir.
3. Mix bread crumbs with butter and sprinkle on top of casserole. Bake 5 min. more.

OPTIONS:
- In place of bread crumbs, use 1/2 c. shredded cheddar cheese.
- Substitute 2 c. cooked cubed chicken for tuna.

We skipped the bread crumbs and butter and used shredded cheddar cheese and crushed potato chips instead.