Comforting Tuna Casserole

It's that time of year of being cold and getting colds. . . and what better way is there to feel warm inside than with some good ol' comfort food. With two cooks in the house, from a long line of comfort-food cooks, we have quite the repertoire to choose from - and not always an easy choice. Last week Hubster requested that I make 'my' tuna casserole.

This recipe is modified from the one I grew up with that Mom made.  What a treat it was.  Seeing it come out of the oven all steamy hot and topped with melted cheese. . . yup - *LOVE* was definitely the primary ingredient as far as I was concerned.

Tuna Casserole

16 oz extra-wide egg noodles (Approximately - and flat-style pasta works well)
8 oz frozen peas (Approximately - may also use frozen mixed vegetables) (optional)
1 large can tuna packed in water, drained
1 can cream of mushroom soup
1/2 can milk
1 tsp ground pepper
1-1/2 cups shredded cheddar cheese

Bring water to a boil over high heat in a large kettle.  Add pasta and frozen peas. 

Cook according to pasta directions until just al dente.  Drain.

Add tuna, cream of mushroom soup, milk, ground pepper - combine gently until tuna is mixed through and pasta is coated with soup and milk. 

Add additional milk if necessary. 

Top with cheese.

Place, uncovered, in 350 degree oven (no need to preheat) and cook until cheese is melted and casserole is heated through - about 20 minutes.

We like to serve this casserole with cinnamon topped applesauce - Yum! 

Sliced tomatoes are also tasty served on the side.

Have a Happy Tummy kind of a day ~

Robin Z