Baked Tuna Pea Wiggle
2 cups egg noodles
5 oz can tuna fish
1 can cream of mushroom soup
2 cups frozen peas
1½ cups bread crumbs (2 slices)
½ cup milk
2 tbsp butter
¼ tsp pepper
¼ tsp cayenne pepper
½ tsp ground marjoram
Cook and drained noodles according to package instructions. Drain tuna fish. Mix milk and mushroom soup together. Combine noodles, peas and soup together in lightly greased baking dish.
Melt butter. Toast bread, and break into tiny crumbs. Combine bread crumbs with peppers and marjoram. Pour melted butter over top and toss to combine. Spread crumb over top of noodles. Bake in 350° oven for 30 minutes until bread crumbs are browned and wiggle is bubbling.
© Crackerberries 2013
