TUNA NOODLE CASSEROLE

This casserole goes way back doesn't it.  A simple inexpensive

dish that was tasty, easy to prepare and when you add a salad

or fruit then supper was complete. This is my mom's recipe.

She put buttered bread pieces on top and that was my favorite

part.

Ingredients:

2 cans tuna fish (packed in oil or water) drained.

6 ounces of medium egg noodles, which is half the bag (12oz.)

1 can cream of mushroom soup

1 can of milk (use the soup can for the milk)

1/2 small onion, diced fine

1/2 cup frozen sweet peas

1/2 tsp. salt, plus a little more for the boiling water

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. onion powder

3 slices heavily buttered bread cut into pieces

Directions:

Preheat oven to 350 degrees.

Prepare your egg noodles according to package directions

  al dente, add a little salt to the water and a little oil. Drain

In a 2 quart baking dish, add the soup, milk, onions, the

  spices, mix together until smooth. 

Add the tuna and the frozen peas. Stir together.

Add the drained noodles and stir gently till combined.

Add the buttered bread pieces to the top of the casserole

  covering the entire surface.

Cover and bake for 40 minutes, uncover the lid and bake

  5 more minutes to make the bread toasty. 
Keeps well the next day.