Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Ingredients: 8 ounces dried egg noodles (narrow or wide; you can substitute another pasta shape if you wish, although noodles are traditional); 1 tablespoon salt (for salting the noodle water); 3 cups frozen peas; 4 cups corn flakes; ½ - 1 stick melted butter (½ stick works, but a whole stick has better flavor; isn’t the rule with butter that more is better?); 3 five-ounce cans tuna (for best flavor, use oil packed; you can skimp and use only 2 cans, but the flavor isn’t as good); 2 cans condensed cream of mushroom soup; ½ teaspoon garlic powder (may increase to a teaspoon; optional, but good); ½ teaspoon onion powder (may increase to a teaspoon; optional, but good); 1 cup milk (doesn'tmatter what kind); additional salt to taste; pepper to taste

Tuna Noodle Casserole was pinched from <a href="http://www.kitchenriffs.com/2012/02/tuna-noodle-casserole.html" target="_blank">www.kitchenriffs.com.</a>

INGREDIENTS

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8 ounces dried egg noodles (narrow or wide; you can substitute another pasta shape if you wish, although noodles are traditional)

•

1 tablespoon salt (for salting the noodle water)

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3 cups frozen peas

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4 cups corn flakes

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½ - 1 stick melted butter (½ stick works, but a whole stick has better flavor; isn’t the rule with butter that more is better?)

•

3 five-ounce cans tuna (for best flavor, use oil packed; you can skimp and use only 2 cans, but the flavor isn’t as good)

•

2 cans condensed cream of mushroom soup

•

½ teaspoon garlic powder (may increase to a teaspoon; optional, but good)

•

½ teaspoon onion powder (may increase to a teaspoon; optional, but good)

•

1 cup milk (doesn'tmatter what kind)

•

additional salt to taste

•

pepper to taste

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