Tuna Casserole

I love tuna and I love casseroles, so make it a dish and I am there with a plate and a fork ready to eat! Thank you Mrs. Lilien for sharing this simply and yummy casserole! I made a half batch since I was baking for me, myself, and I and there was still a decent amount of leftovers so thank goodness I split the batch! The problem with halving it is that I didn't have enough cream of mushroom in it! Dry tuna casserole is not as yummy as creamy tuna casserole... So these measurements below are up to you, I always love more sauce and more cheese! These ingredients are simple and you probably have it in your kitchen right now; I know I had the majority. The green from the peas adds a pop of color and you also get some, what are those called?, oh veggies! These recipe has everything I enjoy eating, so yes, I will be making this yummy casserole again, but with more sauce and cheese{and maybe some peas ;)}!

Ingredients

1/2 cup frozen peas

2 cans white tuna, drained and fluffed

1/2 onion, chopped

2 cups shredded cheddar cheese

1 can (10.75oz) cream of mushroom soup

1 bag (16oz) egg noodles, cooked and drained

Salt and pepper, to taste

Directions

Oven 350
 Start by cooking the egg noodles according to the package. While that is cooking, start to open your cans and mix it in a bowl, or even the baking dish. Mix together the tuna, chopped onion, peas and cheddar cheese - add your cream of mushroom soup with a little milk if you'd like. Season with salt and pepper, then add the cooked and strained noodles to the pile of deliciousness. Mix up the casserole some more to combine all the ingredients. Bake for 30 minutes until nice and bubbly; let it cool for at least 5 minutes so you don't burn your mouth off!

TATER RATER