Yesterday afternoon, I was hankering for tuna noodle casserole. So, I gathered up all my materials and got to work.
First, I got the egg noodles cooking on the stove. If you are in a hurry to eat, I would throw in the frozen peas with the noodles.
(Note to self, next time you plan on doing a cooking tutorial with pictures, scrub down the burners first!)
Next, grab that can opener and scoop the large can of cream of mushroom soup into a large bowl. If you didn't cook the peas with the noodles, toss them into the bowl next. Open up your two large cans of tuna. Dump in the first can, juice and all. Drain the juice from the second can, and put that tuna into the bowl.
Slice up the fresh mushrooms and chop up half an onion. If you are in a hurry, go ahead and saute the onion first. Add a bit of salt and pepper and any other spices that you like.
Place bowl contents into a casserole dish. I like to put my baking dishes on a cookie sheet, just in case they bubble over.
Cover with aluminum foil, shiny side next to the food, and bake for two hours at 350*. If your peas and onions are pre-cooked, 45-60 minutes should work fine.
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