Ingredients

• 1 , 12 ounce
• 2 tablespoons vegetable oil
• 0.25 cups chopped onion
• 0.25 cups chopped green bell pepper
• 0.25 cups chopped red bell pepper
• 1 , 10.5 ounce
• 1 , 5 ounce
• 0.25 cups milk
• 0.25 teaspoons salt
• ground black pepper to taste
• 0.25 cups Italian seasoned bread crumbs

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 While the noodles are cooking, heat oil in a medium saucepan over medium heat. Sauté onion and bell peppers in the hot oil until tender, 5 to 7 minutes.
4. 4 Pour condensed soup into the saucepan. Add tuna, milk, salt, and pepper; mix until well combined. Reduce heat to medium-low.
5. 5 Drain egg noodles well. Fold noodles into the tuna mixture until well coated. Transfer to a 2-quart casserole and sprinkle bread crumbs over top.
6. 6 Bake in the preheated oven until the top is crisp and golden brown, 20 to 30 minutes.

Nutrition per serving