Tuna Casserole - 2014 Tue, May 13

I could go on for way too long about how much I love this tuna casserole. I always thought that the tuna casserole recipe I made was good, until I went to St. Anthony this last Christmas with Derek and his mom made it, and it was THE MOST INCREDIBLE thing ever. I don't know if it was just because I was in the first trimester of pregnancy, and therefore had an insatiable appetite, but I had three helpings of this tuna noodle casserole and couldn't get enough. Seriously the perfect comfort food, with a thick creamy sauce... it's a family favorite over here.

This Sunday I decided I couldn't go on any longer without having that same tuna casserole and asked Derek's mom for the recipe. I made it, and once again it did not disappoint. And to further drive this point home, Jay was obsessed. I've said it before, and I'll say it again. The taste buds of a toddler do not lie.

Ingredients:

6oz (3 cups), egg noodles

1 can cream of mushroom soup

1/2 cup milk

1/2 cup mayo

1 cup shredded cheddar cheese

1 1/2 cans tuna, drained

1 cup frozen peas

Directions:

Preheat oven to 425°. Cook pasta al dente according to package directions. In a sauce pan on medium heat mix together the milk and the cream of mushroom soup until warmed through. Once warmed, add in the 1 cup of cheddar cheese and stirring constantly until combined and melted through. Drain the pasta when it's done cooking, and then combine the soup and cheese mixture with the pasta, along with the mayo, tuna, and peas. Transfer mixture into a 2 quart casserole dish and bake in the oven for 20 minutes.

Remove baking dish from oven and allow to cool slightly before serving.