Tuna Casserole

This is a super rustic (quick & dirty!) version of tuna casserole. It's super easy to make and should you wish to increase the goodness factor feel free to add fresh ingredients (mushrooms & peas) instead of canned versions. You could also spice it up a bit by trying out different vegetables, I'm fond of adding corn instead of peas.

Serves: 4

Ingredients

2 cans Cream of Mushroom Soup

1/2 package Broad Egg Noodles

2 cans of Tuna

1 can Peas

1 Large Onion - diced

1 can mushrooms - sliced

2 tbsp Worcestershire sauce

1 tsp Curry Powder (optional)

Paprika (optional)

Salt & Pepper

Olive 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 just to al dente - you don't want them fully cooked because they still have to be baked.
• Add some oil to the frying pan, at medium-high heat. Add onions and cook until they start to become transparent (about 5 minutes).
• To your casserole dish add tuna, cream of mushroom soup, mushrooms and noodles. Add additional noodles or soup as desired.
• Add your onions to the casserole dish along with peas, Worcestershire and curry powder. Add a good pinch of salt (to taste). Stir well. (Careful, don't crush the peas!)
• Sprinkle paprika on top of mixture. Bake covered for 30 - 45 minutes.