Tuna Casserole
- 1 (12 ounce) bag wide egg noodles
- 12 cup onion, chopped
- 3 tablespoons butter
- 1 can cream of mushroom soup
- 14 cup milk
- 1 (6 ounce) can tuna, drained
- 8 ounces Velveeta cheese, cubed
- 14 teaspoon pepper
- 12 cup peas
- Cook egg noodles according to package directions, drain well and set aside.
- While they're cooking, melt the butter in the bottom of a 2 qt.
- pot.
- Add the onion and saute until tender.
- Add the soup, milk, tuna, cheese, pepper and peas, stir and continue to heat until cheese is melted and sauce is well blended.
- Pour over noodles, mix well and serve.
egg noodles, onion, butter, cream of mushroom soup, milk, tuna, velveeta cheese, pepper, peas
Taken from www.food.com/recipe/tuna-casserole-33406 (may not work)