1 (12 oz.) can tuna
1 (15 oz.) can peas, drained
1 (12 oz.) bag Dutch egg noodles
2 (10 oz. ea.) cans cream of mushroom soup
1/2 (16 oz.) tub dairy sour cream (fat free recommended)
3 tbsp. grated Parmesan cheese
1 sleeve Ritz crackers, crushed

Cook egg noodles according to directions or as preferred. Drain egg noodles and put back into pan you boiled them in. Preheat oven to 350°F.

Strain tuna and fluff with fork. Add to egg noodles. Add dairy sour cream and cream of mushroom soups. Sprinkle Parmesan cheese. Stir all together. If it looks dry just add more sour cream.

Mix until noodles are covered then drain the peas and gently toss the peas in with the mixture to prevent squishing them.

Pour mixture into casserole dish. Sprinkle crushed Ritz crackers on top. You can also add more cheese as well.

Bake at 350°F for 25 to 30 minutes. Enjoy!

Serves 6.

Submitted by: Jessica