Tuna Casserole

This is a super rustic (READ: Quick & Dirty) version of tuna casserole. It's easy to make and can be modified without losing its core goodness.

Serves: 4

Ingredients

2  cans Cream of Mushroom Soup (One and a half may do the trick...depends on how much noodle you have.)

1/2 package Broad Egg Noodles

1 can of Tuna

1 can Peas

1 Large Onion - diced

10 mushrooms - sliced (Cremini or button, whatever you like, can substitute for canned mushrooms if desired)

2 tbsp Worcestershire sauce (optional)

2 tbsp Curry Powder (optional)

Paprika (optional), Salt & Pepper

Oil

Preparation

• Bring heavily salted water to a boil, heat up pan over medium high heat, preheat oven to 350.
• Add your noodles to heavily salted boiling water. Cook them to all dente - you don't want them fully cooked.
• Add some oil to the frying pan, at medium-high heat. Add onions and cook until they start to become transparent. Add your mushrooms and reduce heat to medium. Cook for about 10 minutes.
• Drain your pasta and toss into your casserole dish. Add cream of mushroom soup and tuna. Stir to mix.
• Remove your onions and mushrooms and add to casserole dish along with peas, Worcestershire and curry powder. Add a good pinch of salt to taste. Stir to mix. (Careful, don't crush the peas!)
• Sprinkle paprika on top of mixture. Bake covered for 1 hour.