Tuna Noodle Casserole

• 12 oz wide egg noodles
• 1 cup frozen peas
• 2 cans (5 oz each) tuna in water, drained
• 2 cans (10.5 oz each) cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 1/2 cup chopped onion
• 1/2 cup breadcrumbs

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2. 2

   Boil the egg noodles in a large pot of salted water for 2 minutes less than package directions. Drain well.

3. 3

   While pasta cooks, sauté the chopped onion in 1 tbsp of butter until soft.

4. 4

   In a large bowl, combine the cooked noodles, sautéed onion, cream of mushroom soup, milk, drained tuna, frozen peas, and half cup of cheddar cheese.

5. 5

   Transfer the mixture to the prepared baking dish.

6. 6

   Melt the remaining butter and mix with breadcrumbs. Sprinkle breadcrumbs and the remaining cheese over the top.

7. 7

   Bake for 20-25 minutes until bubbly and the topping is golden brown.