tuna-noodle casserole – no canned soup

from cooks.com

SERVES 6-8
* 8 ounces wide egg noodles
* 12 ounces tuna, well-drained
* 1 cup frozen peas
* 3/4 cup sour cream
* 3/4 cup ricotta cheese
* 3/4 cup milk
* 1 1/2 teaspoons salt
* 1/4 teaspoon pepper
* 1/4 cup dry breadcrumbs
* 1/4 cup fresh grated parmesan cheese
* 2 tablespoons butter

1. Heat oven to 350 degrees.
2. Cook noodles as directed, then drain.
3. Return noodles to the cooking pot with well-drained tuna, frozen peas (I place them in a bowl of water then drain them to thaw some), sour cream, ricotta, salt, and pepper.
4. Pour into ungreased 2-quart casserole dish.
5. Mix bread crumbs, parmesan and melted butter; sprinkle over casserole.
6. Bake uncovered 35-40 minutes.

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