Cheesy Tuna Noodle Casserole

[tubeN2]

INGREDIENTS: [ul] [li]1 (12 ounce) package egg noodles [li]2 tablespoons vegetable oil [li]1/4 cup chopped onion [li]1/4 cup chopped green bell pepper [li]1/4 cup red bell pepper, chopped [li]1 (11 ounce) can condensed cream of Cheddar cheese soup [li]1 (6 ounce) can tuna, drained [li]1/4 cup milk [li]1/4 teaspoon salt [li]ground black pepper to taste [li]1/4 cup Italian seasoned bread crumbs [/li][/ul] DIRECTIONS: [ol] [li][#333333]Preheat oven to 350 degrees F (175 degrees C).[/#333333] [li][#333333]Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.[/#333333] [li][#333333]While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.[/#333333] [li][#333333]Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.[/#333333] [li][#333333]Fold the noodles into the saucepan.[/#333333] [li][#333333]Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.[/#333333] [/li][/ol]
[signature]