(Carrie’s Notes Bold and Blue)

Ingredients:

• 2 cups medium egg noodles  (112 grams – actually 3 cups.  We like Bechtel brand)
• 1 can Campbell’s Cream of Mushroom Soup
• 2 six ounce cans of tuna, drained (solid white tuna in water preferred) (shrinkflation may require 3 cans to equal 12 ounces)
• 1/2 cup milk
• 1 1/2 cups frozen peas, thawed (3 cups make it “peatastic”)
• Pepper, freshly ground
• Kosher salt

• 4 tablespoons Italian bread crumbs (56 grams)
• 3 tablespoons salted butter, melted

Directions:

• Preheat oven to 400 degrees.
• Cook the noodles per instructions, dump in slightly salted boiling water for 8 minutes
• While the water is heating up, put the peas in a large measuring cup with about 3 cups of water, microwave  for six minutes. Leave peas in the hot water until you need them.
• Drain the pasta and return noodles to the pot.
• Drain the peas and add them to the pot.
• Add soup, tuna, milk and 8 twists of the pepper grinder (double the pepper to 16 twists)
• Stir to combine and coat everything.
• Spoon into a casserole dish, spread evenly, cover with glass lid, and bake for 20 minutes.

• As it is nearing the 20 minute mark, melt the butter and mix in the bread crumbs, adjust to get the mixture into a spreadable texture, not too wet.
• At 20 minutes, remove casserole from oven, stir it up, and sprinkle/spread bread crumb mixture on top.
• Cover and bake for another 5 minutes.