Prep Time: 10 minutes
Cook Time: 35 minutes
8 oz dry egg noodles (8 grams Protein per serving)
2 cups milk (8 grams Protein per cup)
1 can condensed cream of mushroom soup
1 teaspoon salt
1/4 teaspoon pepper
3 cans tuna (6-oz), well drained (37.5 grams protein per can)
1/2 cup frozen peas, thawed, drained (4 grams protein per serving)
4-oz shredded cheddar cheese (16 grams protein per serving)
**I skip the bread crumbs and add extra chese on top 4-oz shredded cheddar cheese (16 grams protein per serving)
Preheat oven to 350 degrees F.
Cook the noodles in salted water, one minute less than the directions call for. Drain well, and add to a large mixing bowl. Add the milk, mushroom soup, salt, and pepper, tuna, peas and 3/4 of the cheese. Mix with a spatula to combine. Pour the mixture into a buttered 9 x 13 casserole dish, and top with the rest of the cheese. Mix the breadcrumbs and melted butter until combined and spread evenly over the casserole. Bake for 35 minutes, until bubbling and browned.