Tuna Noodle Casserole

by Sara 5th April 2020

(12-ounce) package extra broad egg noodles
2 cups frozen peas (or your favorite vegetables)
2 (10.75 ounce) cans Campbell’s Condensed Cream of Mushroom Soup (or 1 can mushroom, one can celery)
1 cup milk
2 cup sharp shredded cheddar cheese, divided
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 (10 ounce) cans tuna, drained
1 cup crushed Ritz crackers
2 tablespoons melted butter

Preheat your oven to 350°F.
Cook noodles according to package directions (only cook noodles to al dente, they still have a bite to them) as they will cook in the oven if using frozen peas add them during the last 2 minutes.
Meanwhile: In a large bowl combine soup, milk, 1 cup of the cheddar cheese, onion, garlic, and pepper. Mix well. Add warm pasta, peas, and tuna, stir until combined.
Spread into a 9×13 baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese.
Mix the cracker crumbs with butter in a bowl and sprinkle over the casserole.
Bake for 25-30 minutes or until the cheese is bubbly and the casserole is heated through.

If using canned peas, drain them and add to the bowl at the same time as the pasta.
Be sure to only cook the noodles to al dente as they will continue cooking in the oven.
You can use any pasta you like. Noodles are classic but this recipe is great with elbows, shells, cavatappi, and penne too. I imagine every pasta would work in this recipe.