tuna casserole

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 cup sliced mushrooms
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 2 cups cooked egg noodles
• 2 (5 ounce) cans tuna in water, drained
• 1 cup frozen peas
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add onion and mushrooms and cook until softened, about 5-7 minutes.
3. Stir in cream of mushroom soup and milk. Bring to a simmer.
4. Add cooked egg noodles and drained tuna to the skillet. Stir to combine.
5. Pour mixture into a 9x13 inch baking dish.
6. Top with frozen peas and shredded cheddar cheese.
7. Bake for 20-25 minutes, or until bubbly and heated through.

Notes

• For a creamier casserole, substitute sour cream for some of the milk.
• You can use any type of cheese you like - mozzarella, Monterey Jack, or a blend.
• To prevent a soggy casserole, don't overcook the noodles before adding them to the mixture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For best results, use a 9x13 inch baking dish - it ensures even cooking.