1 can solid white tuna (Albacore) in water (drained)
1 small can LeSeur Peas (drained)
1 can cream of mushroom soup
1/2 (1 lb.) bag No Yolks wide noodles
1/2 cup white Zinfandel wine
4 slices Muenster cheese
1 cup shredded mozzarella cheese
3/4 cup Panko bread crumbs
1 tablespoon butter

Add noodles to boiling water; return to boil and cook 5 minutes. Place drained tuna in a small bowl; add cream of mushroom soup; stir in wine. Fold in peas and set aside.

Spray an 8x8-inch casserole with Pam; add a third of the tuna mixture to bottom of casserole; drain and add noodles. Pour the remaining tuna mixture into casserole, spreading evenly over the noodles.

Place sliced Muenster cheese on top and sprinkle mozzarella. Melt butter, add bread crumbs mixing until coated. Sprinkle on top of mixture.

Heat casserole in a 350°F oven for 40 minutes.

Submitted by: ShireFox