Tuna Casserole with noodles was, once, an economical meal, enhanced with sliced mushroom and peas, ... and it still is. It's an easy to make, stove-top meal that really satisfies! Tuna casserole is best served with a side of full sour dill pickles and couple of slices of fresh tomato.

Now let's go make a tuna casserole!

To make this tuna fish casserole recipe you will need:
* a pot in which to boil noodles
* a strainer
* a large, deep pan (ie, a paella pan).
* a chopping board
* a knife
* a spoon or spatula

The required ingredients for this egg salad recipe are:
* 1 1/2 tbsp butter or margarine (or enough to fry the onion and garlic)
* 1 large clove garlic - minced
* 1 medium onion - diced to about 1/4 inch
* 1/4 cup water
* 12 medium sized mushrooms - sliced
* 10 oz (283 g) flat egg noodles
* 1 can (6 oz [170 g]) tuna
* 1 can (10 oz [284 ml]) condensed cream of mushroom soup
* 1 cup frozen peas (or one can)

Method:
* boil noodles until soft (as per manufacturer's directions). When ready, stop cooking by rinsing with cool water and set aside for later use
* fry onion and garlic, in grease, until onion is glassy
* add mushrooms and 1/4 cup water and fry until water is gone.
* add tuna and then soup (do not dilute the soup)
* add peas and cook until done
* add noodles - stirring and turning gently so as not to break noodles - and heat until noodles are hot. If noodles stick to pot add a little water (1 to 2 tablespoons)

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