Jenny's Awesome Tuna Casserole

• 2 can 10 1/2 oz. Cream of Mushroom soup. (Cream of Chicken soup is also good, for those who don't like mushrooms.)
• 2 can 6 oz. Tuna (I use Starkist Tuna Fillet in Olive Oil and Lemon Dill)
• 1 cup Hellmans Mayonnaise
• 1/2 cup Milk
• 1 cup Diced Onions
• 1 cup Fresh or Frozen Peas
• 12 oz Egg Noodles
• 2 cup Shredded Cheddar Cheese
• 1/2 tsp Black Pepper (Season to your taste)
• 4 oz Panko Bread Crumbs (Half a box) - For Panko topping
• 2 tbsp Butter - For Panko topping
• 1 dash Garlic Powder - For Panko topping
• 1 dash Black Pepper - For Panko topping
• 1 dash Parsley - For Panko topping
• 1 dash Salt - For Panko topping

1. Preheat oven to 375
2. Boil Egg Noodles.
3. Follow package directions.
4. Drain.
5. Peel, wash, and chop Onion.
6. In a large sauce pan or skillet, heat soup, milk, mayo, onions, peas, tuna, black pepper, and a 1\ cup of the cheddar cheese on med/low heat.
7. Heat until cheese is melted and mixed thoroughly, about 5-10 mins.
8. Fold in egg noodles.
9. In a large casserole dish, spread mixture evenly.
10. Spread the remaining 1 1/2 cups of cheese, evenly on top of mixture.
11. On the same burner, heat butter in a skillet on med/low.
12. Once butter has melted, pour Panko crumbs in pan.
13. Season the bread crumbs, and stir frequently.
14. (About 3-5 mins.)
15. Remove from heat, and pour evenly over casserole.
16. Bake for 40-45 mins, or until top is a nice golden brown.

cream of mushroom soup, fillet, hellmans, milk, onions, egg noodles, cheddar cheese, black pepper, bread, butter, garlic, black pepper, parsley for, salt

Taken from cookpad.com/us/recipes/355292-jennys-awesome-tuna-casserole (may not work)