Crock Pot Tuna Noodle Casserole

• 4 cups egg noodles, uncooked
• 10 3/4 ounces condensed cream of mushroom soup (1 can)
• 1/4 cup water
• 1/3 cup onion, finely chopped partially cooked
• 12 ounces tuna, drained (2 cans)
• 1 cup frozen peas, thawed

1. Follow pasta package directions to cook pasta.
2. Drain pasta.
3. Meanwhile, in a sprayed slow cooker combine soup with 1/4 cup water.
4. Choose between the following two methods (steps 5 and 6 below) of assembling the casserole, with the first yielding the prettiest result but both working well.
5. Pour cooked, drained pasta in slow cooker in the first layer; add onion for the next layer; add tuna for the third layer; and add thawed frozen peas for the top layer (1st method).
6. In a large bowl, mix cooked, drained pasta and onion and tuna and peas and put into sprayed slow cooker (2nd method).
7. Cover and cook on High 1 1/2 to 2 hours to heat through; and, if you like, add cheese during the last 1/2 hour of baking.

egg noodles, condensed cream, water, onion, tuna, frozen peas

Taken from www.food.com/recipe/crock-pot-tuna-noodle-casserole-271005 (may not work)