Classic Tuna Noodle Casserole

Ingredients

• 1 12 oz package egg noodles
• ¼ cup chopped onion
• 2 Tbsp unsalted butter
• 8 ounces shredded Cheddar cheese
• 1 cup frozen green peas
• 2 6 oz cans tuna, drained (preferably white tuna in water)
• 1 26 oz can condensed cream of mushroom soup
• ½ cup milk (2%, whole or your favorite milk)
• ¾ teaspoon Kosher Salt (or more to taste)
• ½ teaspoon black ground pepper

Steps

1. 1

   Preheat oven to 375°F (190°C). Spray with cooking spray a 9x13 inch baking dish.

2. 2

   Bring a large pot of water to a boil. Cook pasta for about 10 to 12 minutes or until al dente; drain and rinse under cold water.

3. 3

   In a small skillet, over medium heat, add the 2 tablespoons of butter. When the butter has melted, saute the ¼ cup onions until soft and translucent. Remove skillet from heat and set aside.

4. 4

   In a large bowl, mix all ingredients except the noodles (Note: reserve ½ cup of cheese to add on top of the casserole). Add the noodles and mix thoroughly.

5. 5

   Transfer mix to the prepared baking dish and sprinkle the remaining 1/2 cup of shredded cheese.  Bake for 20 minutes or until the cheese is completely melted.

6. 6

   Serve while hot.