This casserole stems from my Mom's recipe, but I have changed it a little over the years, and now I think she follows my recipe (minus the crackers). I always serve tuna casserole with blueberry muffins (another of my Mom's traditions)~yum!

Heat oven to 350 degrees. Cook noodles. Drain and pour into 8 x 8 casserole dish. Run water over frozen peas. Drain the tuna. Mix tuna, peas, cream of mushroom soup and milk into casserole dish with the noodles. Stir well. Cover with cheddar cheese. Cook 20-25 minutes or until bubbling.

This is a quick twist on an old favorite.

This is a tuna noodle casserole recipe that is a favorite for my family. I just kind of threw it all together one evening and we loved the combination. It is really creamy and makes a nice sized batch. This goes great with garlic cheddar biscuits or buttered bread. Great comfort food!

8 oz. uncooked noodles 1 can tuna, drained 1 (4 oz.) can sliced mushrooms 1 1/2 c. sour cream 3/4 c. milk 1 tsp. salt 1/4 tsp. pepper 1/4 c. dry bread crumbs 1/4 c. grated Parmesan cheese 2 tbsp. butter, melted

Cook creamy Parmesan noodles according to package. When done, stir in tuna , cooked peas and...cheddar cheese. Pour into casserole dish and sprinkle other...cheese on top is melted.