My mom tells me stories all the time about how when she was a little girl she hated Friday night dinners because her mom would make tuna casserole. Because of my mom’s aversion to tuna casserole, I never really had it as a child. But as a broke student, tuna noodle casserole is easy to make and incredibly cheap to make.
I’m not sure why she hated it so much, because yum!
Tuna Noodle Casserole
Ingredients
6 oz egg noodles uncooked
1 can of tuna, drained
1 can cream of mushroom soup
1/2 cup skim milk
1 cup frozen peas
1/2 cup grated cheddar cheese
1 cup bread crumbs
parmesan cheese to taste
Directions
1. Preheat oven to 350 degrees.
2. In a large bowl, stir together the noodles, tuna, mushroom soup, milk, peas, and cheese.
3. Spread into a greased casserole dish. Sprinkle with bread crumbs and parmesan.
4. Bake for 30 minutes.
* serves 4
* Shared with Presto Pasta Nights,
lawstudentscookbook 
Sounds much better than the one I remember – Thanks for sharing this very tasty version with Presto Pasta Nights.
I think tuna noodle casserole is a great weekend dish!