Tuna Casserole

Another variation on a classic casserole...feel free to use different soups, vegetables, and crunchy toppings like potato chips, corn flakes, or bread crumbs. Replace the egg noodles with elbow macaroni, shells, bow ties, cooked rice, or a box of macaroni and cheese. Replace half the milk with sour cream or mayonnaise...whatever you have in your kitchen cabinet. Pure comfort food from The Complete Idiot's Guide to Comfort Food. I used a mixture of colby and cheddar (plus parmesan) and topped with crushed Ritz crackers. YUMMY!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 12  ounces  egg noodles
• 12  ounces tuna, undrained
• 10 3⁄4 ounces  cream of mushroom soup
• 1  cup milk
• 2  cups  frozen peas
• 1  cup cheddar cheese, grated
• 1  cup  saltine crackers, crushed
• 1⁄4 cup parmesan cheese, grated

Directions

1. Preheat oven to 350. Bring 2 quarts water and 1/2 teaspoon salt to a boil over high heat.
2. Add the noodles, stir, and cook until tender.
3. Drain and rinse with cold water to stop the cooking.
4. In a casserole dish, combine tuna, soup, milk, frozen peas, cheddar cheese, and cooked noodles.
5. Stir to combine, cover with crushed crackers and Parmesan cheese.
6. Bake until bubbly and golden brown, about 30 minutes.