Easy Cheesy Tuna Noodle Casserole

Fish noodle dish is an entire feast in itself. It has every one of the four nutrition classes present and represented, including pasta, protein, green vegetables, and dairy. This exemplary dish is likewise filling and simple to make. It gets considerably less demanding when you utilize cream of mushroom soup from a can, which is an extraordinary alternate way when you don't have room schedule-wise or the persistence to make a roux or a white sauce. I have attempted a few variants of fish noodle goulash, every one of them healthy and encouraging, and the accompanying gooey adaptation is my most loved up until now. 

You will require: 

6 ounces of dry egg noodles (that is half of a 12 oz sack), cooked and depleted 

one 10 oz can or two 5 oz jars of fish, depleted and chipped with a fork 

one measure of peas, cooked 

one 10.5 oz jar of cream of mushroom soup 

a large portion of some drain 

a large portion of a measure of cheddar 

a large portion of a measure of Parmesan cheddar 

bread morsels or squashed potato chips or pulverized saltines (discretionary) 

Step by step instructions to cook the noodles: 

Heat a pot of water to the point of boiling. Salt water if wanted. Include the egg noodles and cook for whatever length of time that the bundle coordinates. Be mindful so as not to overcook, generally the noodles will get soft. Likewise, remember that the pasta will keep cooking in the broiler. Deplete the noodles after they are finished. 

The most effective method to cook the peas: 

There are a few different ways to do this. You could basically add the peas to the pot of egg noodles and bubbling water amid the most recent couple of minutes of cooking time, at that point deplete both the pasta and the peas into a colander in the meantime. You could cook the peas independently in a pot by covering them with a tad of water and cooking until the point that they look done. Or then again you could put the peas in the colander and when the egg noodles are done, pour the high temp water and noodles over the peas in the colander. 

To make the goulash: 

1. Preheat the stove to 350 degrees Fahrenheit. 

2. Cook the noodles and peas. Consolidate with fish, cream of mushroom soup, drain, and Parmesan cheddar. Empty the majority of this into a lubed meal dish. 

3. Cover with cheddar and different garnishes of your decision. Pop it into the broiler for about thirty minutes or until the point that the best is brilliant dark colored.