Tuna Noodle Casserole by Nancy Baker

Tuna Noodle Casserole

Nancy Baker

1 lb elbow noodles                                                                       ½ cup of mayonaisse

1 stick butter                                                                     1 can Tuna

1 onion, chopped                                                              Can of baby peas (optional)

1 tsp minced garlic                                                           Stewed tomatoes (optional)

1 1/2 cans milk (use soup can)                                         4 slices American cheese      

1 can Campbell’s mushroom soup                                   1/3 cup breadcrumbs                         

4 oz shredded cheese                                                                   

11 x 13 pan

Cook noodles, set aside.  In same pot as noodles were cooked, over medium heat:  melt butter, sautee onion & garlic til slightly brown; add  in milk, soup and the shredded cheese.  Stir until the cheese is melted.  Remove from heat, stir in mayonnaise and tuna (peas and stewed tomatoes may be added here).  Add noodles, stir lightly to ensure noodles are coated.  Pour into 11 x 13 pan, break American cheese into pieces and place on top, sprinkle bread crumbs over all.

Place in 350 oven for 35 minutes – enjoy!    (Feeds 6-8)