Mama Dubs Tuna Casserole

Oh me, oh my. I love me some tuna. I know... you either love it or hate it. I practically adore it.  It's by far my most favorite food. "What" you say?  Hey... I told you I loved it. 


The other night I wanted tuna but I was out of ideas. Hello people; Casserole! Couldn't believe that it took me that long to think of something, but I'm so glad that little thought bubble appeared above my head.  


Here are the items that I pulled out of the pantry and refrigerator. {not to forget the frozen peas I pulled from the freezer}. 

WHAT YOU NEED: 
2 Large Cans Albacore Tuna in water
1 8oz can of Cream of Chicken Soup
1 8oz can of Cream of Celery Soup
1 Small Onion {I only used half of the one pictured}. 
3 Cups {uncooked egg noodles}
1 Package of shredded cheese {we love a bit of spice so I used the only pepper jack cheese I had on hand. Unfortunately it was sliced and not shredded, but it worked just as well}. 
1 small bag of frozen peas {although you can substitute for broccoli or another fave}
Fresh Button Mushrooms {optional}


*** you will need 1 9x13 baking dish, 1 sauté pan and one pot ***




HOW TO: 
Preheat oven to 350*


Start by boiling your egg noodles in a pot of water.  I'm going to assume that you know how to do this. 


While your noodles are cooking, saute your onion until soft. If you are using mushrooms you will want to add them now as well. 


After sautéed, add tuna and both cans of soup. Add your veggie of choice {peas or broccoli} and simmer for 5 minutes to warm thoroughly. 


Drain noodles and add to sauce mixture. 

Pour into your 9x13 baking dish. 


Cover with cheese and top with crushed tostada chips. 

Bake for 15 minutes. 

Remove, serve and enjoy! 

YUMMMMMMY!