5 cups hot, cooked egg noodles, still firm, not mushy
1-2 6 oz. cans tuna fish, packed in canola oil, undrained
1 28 oz. can Family size Cream of mushroom soup
1 4 oz. can sweet peas
1 large can Durkee's French Fried Onions
Salt and Pepper, to taste
1 10 3/4 oz. can Cream of mushroom soup
How to make it
In a large casserole dish, combine tuna (with oil) and large can soup. Mix well. Gently stir in egg noodles just to coat. Fold in peas, 1/2 can of onions, salt and pepper. Smooth out top of casserole with a spoon. Spread small can soup on top.
Cover and bake in a 350* oven for 30 minutes. Uncover and sprinkle remaining onions on top and bake for 5 minutes longer until golden brown on top.