Creamy Tuna Noodle Casserole

What you need:

From: cookphilly.com


1 tub (10 oz.)PHILADELPHIA Original Cooking Creme

2 cups egg noodles, cooked

2 cans (5 oz. each)chunk light tuna in water, drained, flaked

1 cup frozen peas

1 can (4 oz.) slicedmushrooms, undrained

8  RITZ Crackers, crushed (about 1/3 cup)

1 Tbsp.butter, melted


Directions:

Heat oven to 350 degrees
Combine first 5 ingredients in 1-1/2-qt. casserole; cover.

1. Bake 20 min. Meanwhile, mix cracker crumbs and butter.
2. Stir casserole; top with crumbs. Bake, uncovered, 5 min. or until topping is golden brown.

Suggestions: Instead of tuna I used chicken and I did not put peas or mushrooms in mine. I also put about 1 Tbsp. of both shredded parmesean and mozzerella cheese in the casserole. While the casserole was cooking I also cooked bacon and then crumbled it. Before cooking for the last 5 mintues I toped with crackers, then with shredded mozzerella cheese, then finally with the crumbled bacon.