Tuna Casserole

Tonight I made the dinner I felt like having.  Often times I will cook what I think Matt would like or the boys would enjoy but tonight I wanted Tuna Casserole with peas and that is exactly what I had.  While I have recipes for Tuna Casserole, I always enjoy trying new recipes so I made the dinner I was hungry for using a recipe I had seen at Can You Stay For Dinner? and couldn't have been happier with the result.

Yum. The ratio of noodles to creamy sauce was dead-on.  I liked the hints of flavor from the Parmesan cheese and garlic powder.  The recipe called for a whole teaspoon of pepper and I hesitated but then decided to go for it.  It was a lot of pepper.  I went back to the original post and saw that in the recipe section it called for 1 teaspoon and in the body of the post she said 1/2 teaspoon.  Fortunately we really like pepper so it wasn't a problem that I did a full teaspoon but I would recommend a 1/2 teaspoon unless you are a huge pepper fan, you can always add more in later.

Tuna Casserole  Source: Can You Stay For Dinner?

Ingredients:

5 cups cooked pasta- rotini or egg noodles were recommended (I used rotini)

2 cans tuna, drained
2 cups peas, fresh or frozen
2 cans condensed cream of mushroom soup
1 cup milk
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon black pepper  *(Or if you really like pepper up to 1 teaspoon)
1/2 cup finely crushed french fried onions (I used cheddar sun chips)

Directions:

1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the soup, milk, cheese, garlic powder, and pepper. Add in the pasta, tuna, and peas. Stir to combine and pour into a greased casserole dish.
3. Bake, covered with foil, for 20 minutes.
4. Remove the foil, sprinkle the french fried onions evenly over the top and bake uncovered for an additional 5 minutes.