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Quick Tuna Casserole

4 to 5 servings

• 12 ounces canned or pouch tuna, drained
• 2 cups cooked egg noodles or elbow macaroni (about 4 ounces uncooked)
• 1 (10-3/4 ounce) can condensed cream of mushroom soup
• 1 cup frozen green peas, thawed, or one 8-ounce can green peas, drained
• 3/4 cup milk
• 1/4 cup chopped pimentos or minced red bell pepper (optional)
• 2 tablespoons minced scallions or onion (optional)
• 1 teaspoon Worcestershire sauce or red pepper sauce (optional)
• 1/2 cup dry bread crumbs, fine cracker crumbs or crushed cornflakes
• 1/2 cup grated parmesan cheese (optional)
• 2 to 3 tablespoons butter, melted

Preheat the oven to 375 degrees. Grease a shallow 11/2-to 2-quart baking dish.

Place the tuna into a mixing bowl and break into chunks with a fork. Stir in until just combined the noodles, condensed soup, peas, milk and optional pimentos, scallions and Worcestershire sauce, if desired. Turn this mixture into the prepared dish. Mix together the bread crumbs, parmesan, if using, and melted butter and sprinkle on top. Bake until top is bubbling and browned, 25 to 35 minutes.

Per serving: 350 calories, 26 g protein, 34 g carbohydrate, 12 g fat (5 g saturated), 57 mg cholesterol, 800 mg sodium, 3 g fiber.

(From “ Joy of Cooking ,” 75th anniversary edition, by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, Scribner.)

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