Tuna Noodle Casserole

I haven't had tuna noodle casserole for a while now. I got a craving and so I tried a new recipe.

We pretty much only eat quinoa pasta these days. We all like the taste and it's much healthier than white flour pasta.

In a bowl mix together:

6-8 ounces of pasta (I believe this box was 8 ounces, we used elbow pasta, but you can use bow ties or shells also)
1 can of tuna (6 ounce can)
1/2 of an onion chopped (I just ran it through my chopper)
1 can cream of chicken soup (I would've used cream of celery if I had it in the house)
1/2 cup mayonnaise
1/4 cup milk
1/4 cup shredded cheese (we used mexican blend)
1/2 teaspoon salt
1/8 teaspoon pepper
1 box frozen peas (one whole box was a bit too much)

Cook the pasta according to package directions and drain. While the pasta is cooling down and draining, mix together the remaining ingredients, except the peas. Add in the pasta and peas and mix gently so you don't break the pasta or peas.

Place in casserole dish and bake at 375 degrees about 45 minutes.

My daughter loved it. I would've preferred a few changes:

1. I'd use only half the peas
2. I would use a stronger cheese for a stronger flavor
3. I would use either cream of broccoli or cream of celery soup
4. I might mix half sour cream, half mayonnaise for added flavor

Audrey :)