Tuna Noodle Casserole - Ronzoni noodles

• 8 oz. extra wide egg noodles
• 10 oz. frozen mixed vegetables
• 1 small onion, chopped
• 1/2 pound mushrooms slicked
• 1/4 cup butter
• 1 can cream of mushroom soup
• 1 1/2 cups milk
• 6.5 oz tuna, drained and flaked
• 1/2 cup dry bread crumbs

cook and drain noodles reducing cook time by 3 minutes. cook vegetables and drain. saute onion and mushrooms in 2 tbsp of butter until tender but not brown. stir in soup and milk. bring to boil. remove from heat. stir in tuna, noodles, and vegetables. place in 1 1/2 quart greased baking dish. melt remaining 2 tbsp butter, stir in bread crumbs. sprinkle over noodles. bake at 350 for 30 minutes or until hot and bubbly.

4 servings