Tuna Noodle Casserole

There came a time when my sweetheart told me that he remembered a tuna noodle casserole that his mom made. So of course, being a good wifey, I asked his mother (who, by the way, is a very wonderful, sweet lady and totally another mom to me - I'm so thankful for my relationship with my in laws!)...problem is she didn't really remember a specific dish like that. So she gave me some basic ingredients, I did some research, and came up with with a pretty reasonable facsimile.

I'll be honest. The casserole is really tasty. However, I have come to realize that I really don't care for tuna. I might try making this casserole with canned chicken though, because the casserole itself is pretty good.

A note on the soup. I've always thought it is weird to put cream of chicken soup in a tuna casserole, and my honey and I don't really care for cream of mushroom or cream of celery, so we like to use cream of onion. It's up to you, though, however your family prefers it.

So, ingredients...

1 can cream of onion soup
1/4 cup milk
1/2 cup peas, frozen or cooked
1/4 cup cheddar cheese
Garlic powder
2 cans tuna
2 cups cooked noodles (egg noodles, elbow macaroni, bowties, whatever you like)
Optional: Seasoned breadcrumbs or crumbled crackers

Preheat oven to 350. Mix soup, milk, peas, cheese, and garlic in a bowl, then add tuna and mix thoroughly. Pour noodles into a casserole dish, spread soup mixture evenly on top and lightly mix in. Cook 15 minutes. Pull out and sprinkle breadcrumbs or cracker crumbs on top, and more cheese if desired, and bake another 4-5 minutes or until everything is hot and bubbly and the breadcrumbs are golden brown. Let cool a few minutes and serve warm.