Tuna Noodle Casserole

INGREDIENTS

• 1 package egg noodles
• 1 package frozen peas
• 2 cans cream of mushroom soup
• 2 cans tuna
• 1 onion
• 1 packet crackers
• 1 package sliced American cheese
• butter or margarine
• salt and pepper

SUGGESTED GARNISHES

• dried parsley, thyme, oregano, and rosemary
• garlic powder
• Dijon mustard
• additional vegetables

Prepare your ingredients:

1. Open and drain the 2 cans of tuna
2. Open the 2 cans of cream of mushroom soup
3. Peel and dice the onion
4. Crush the crackers into breadcrumb-sized pieces for the topping (open the packet of crackers and put them in a plastic freezer bag, then smash with a rolling pin or pan)

Make the recipe

1. Pre-heat your oven to 350 degrees F
2. Boil a large pot of water (large enough to fit all of your ingredients)
3. When the water is boiling, add the package of egg noodles
   1. Cook for 8 to 10 minutes until the egg noodles are done
   2. Drain the eggs noodles and return them to the large pot
4. Add the cream of mushroom soup, frozen peas, tuna, onion and 10 slices of cheese
5. On low heat, mix the ingredients until these are completely blended
6. While blending the casserole ingredients, melt ¼ cup of butter or margarine
   1. When melted, transfer the crushed crackers and butter/margarine into another bowl
   2. Use your hands to mix the crackers and butter into the crunchy casserole topping
7. Spread the tuna noodle mixture into a baking dish
8. Sprinkle the crunchy topping across the casserole
9. Place the casserole in your oven and bake until the topping is golden brown and the casserole is bubbling (5 – 10 minutes)
10. Remove from the oven and let cool before servings

CARROT TIPS

• Add dried parsley, thyme, oregano or rosemary to your cracker topping for more flavor
• Add 1 tbsp of garlic powder to your casserole mixture
• Mix in other vegetables like broccoli, bell peppers, or sauteed mushrooms
• A dollop of Dijon mustard in the casserole adds a tangy dimension to this classic dish
• Replace the tuna in this recipe with canned chicken or canned salmon for a different take on a vintage favorite

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