This is my grandma’s recipe. You can substitute almost any cream soup for the cream of mushroom soup (grandma uses one cream of mushroom and one cream of celery; I sometimes use cream of chicken soup also).
Tuna Noodle Casserole
6 c egg noodles
2 can cream of mushroom soup
1 can water
1 can tuna
2 inch cube of velveeta cheese (cut into small pieces)
1 can sweet peas
Cook noodles. While cooking, mix soup with water, tuna, and velveeta, heat in microwave until melted. Rinse noodles in cool water. Stir together noodles and cheese/soup mixture with peas.
** optional ** Place in casserole dish. Crumble crackers over top and bake at 350 degrees for 20-30 minutes.
