Classic comfort food from everyone's childhood - Tuna Noodle Casserole. All that you remember, canned soup, peas, crunchy topping; and a new addition - Redpack petite diced tomatoes. So simple to make for a weeknight meal.
1 (10.75 ounce) can cream of mushroom soup1/2 cup milk1/2 cup light mayonnaise1/4 teaspoon garlic powder2 1/2 cups egg noodles, cooked and drained1/2 cup frozen peas1 (14.5 ounce) can Redpack® Petite Diced Tomatoes 14.5 oz, drained2 (5 ounce) cans chunk light tuna in water, drainedSalt and black pepper to taste1 cup shredded cheddar cheese1 cup French fried onions
- Preheat oven to 350o F. In a large bowl combine soup, milk, mayonnaise and garlic powder. Stir in noodles, peas, petite diced tomatoes, tuna, salt and black pepper.
- Transfer to a 1½ quart casserole dish. Sprinkle with cheese.
- Bake for 20 minutes or until bubbly; top with French onions and bake for another 5 minutes.