Lickety-Split Tuna Casserole

As a child growing up, certain dishes sounded repulsive to my undeveloped ears.  The word "cheesecake" would evoke images of melted cheddar cheese oozing over the side of a pie crust.  Not nice!  It took me until I was married to be courageous enough to try it, and I immediately felt like I had been missing out my whole life.  Another dish, "tuna casserole" sounded repugnant until I tried it.  That perception couldn't be farther from the truth; this casserole is creamy, hearty, and really delicious.  Thank goodness the palate develops with maturity!  This recipe is super quick and easy; perfect if you are observing lent, and this dish is stick-to-your-ribs fare that will have your family begging for more.

Ingredient List:

Two boxes of instant parmesan noodles
One twelve ounce can of all-white albacore tuna (in water, NEVER oil)
Approximately two cups frozen sweet or snow peas
3/4 cup milk, divided

1/2 teaspoon salt
Two tablespoons butter
One cup crushed saltine crackers or croutons

1 cup grated Parmesan, divided

Fresh cracked black pepper

Open tuna, drain.  Set aside.  Cook noodles according to package directions.  Add frozen peas, tuna, and 1/4 cup of milk to pan and cook until peas are heated.  In a large casserole, combine 1/2 cup Parmesan, butter, salt, remaining milk, and noodle mixture.  Mix altogether.  

When I cook, I like things fast and uncomplicated...likely due to the fact that I am feeding seven!  To top this casserole, panko is a lovely idea.  However, if you don't have it on-hand, saltines or crushed croutons work amazingly well.

Sprinkle your crushed crackers over the casserole along with the remaining grated Parmesan.  Bake at 350 degrees for approximately 10-20 mins or until crust is golden brown and casserole underneath is bubbly.  

Serve with freshly cracked pepper!  Enjoy!

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