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Tuna Casserole
INGREDIENTS
•
16-ounces egg noodles
•
8-ounces tuna
•
2 cans low fat cream of mushroom soup
•
1/4 cup heavy cream
•
1/2 stick melted butter
•
1 cup cheddar cheese
•
4 stalks celery, sliced
•
1/2 cup green peas
•
1 cup Panko bread crumbs
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