Recipe Mushroom Tuna Noodle Casserole (Seafood)

Required Ingredients:

• 5 cups dry egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup milk
• 1 1/2 cups water
• 2 (12 ounce) cans tuna, drained and flaked
• 1 (10 ounce) package frozen green peas
• 1 (10 ounce) package frozen carrots
• 2 (15 ounce) cans sliced potatoes, drained
• salt to taste
• ground black pepper to taste
• paprika to taste
• 3/4 cup dry bread crumbs

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a mixing bowl combine soup, milk, and water.
• Pour a small amount of the mixture into a 9x13 inch baking dish; enough to just cover the bottom.
• Layer the cooked noodles, flaked tuna, peas, carrots, and potatoes until all used up.
• Pour the remaining soup mixture over the layers.
• Sprinkle with salt, pepper, and paprika.
• Lightly coat the entire casserole with bread crumbs.
• Cover and bake in preheated oven for 45 minutes.

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