Saturday, November 24, 2007
Tired of turkey, I made tuna casserole tonight. It's very easy and it's the way my mom has made it since I was a kid. It's probably the way her mom made it.
16 oz. wide egg noodles
10 3/4 oz. can cream of mushroom soup
1/2 cup milk
1 1/2 cups of frozen peas
1 cup shredded cheddar cheese
Boil noodles and preheat oven to 350. Drain and combine with soup, milk, and peas. Put into a casserole dish. Top with shredded cheese. Heat in the oven for about 20 minutes or so, until warmed through and the cheese is melted.