6 servings

• 1 (12 ounce) package egg noodles
• 2 (10.5 ounce) cans condensed cream of mushroom soup
• 2 cups shredded Cheddar cheese, divided
• 2 (5 ounce) cans tuna, drained
• 1 cup frozen green peas (or frozen mixed veg)
• ½ (4.5 ounce) can sliced mushrooms
• ¼ cup chopped onion
• Gather all ingredients together

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; drain. Meanwhile, preheat the oven to 425 degrees

Mix noodles, condensed soup, 1 cup or more of cheese, tuna, peas, mushrooms, and onion in a large bowl until well combined

Transfer the mixture into a 9×13-inch baking dish

Top the mixture with bread crumbs browned in butter and remaining 1 cup or more of cheese

Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes