Tuna Casserole

Ingredients:

12 ounces egg noodles
1 Tablespoon olive oil
1/2 cup onion, diced (approximately 1/4 large onion)
1 teaspoon minced garlic
1 can cheddar cheese soup
1 can cream of chicken soup (can also substitute cream of mushroom or cream of celery)
10 ounces tuna (albacore)
2 cups frozen peas
1/4 - 1/2 cup milk
1 - 1 1/2 cups shredded cheddar or Monterey jack cheese
1 teaspoon salt
1 teaspoon pepper

Preparation:

1. Preheat oven to 350°.

2. Cook noodles in large pot according to package directions.

3. While noodles are cooking, heat olive oil over medium heat. Add the onion and saute until translucent, about 5 minutes. 
4. When onions are cooked, add garlic, and cook until garlic is fragrant, about 1 minute. Remove onion/garlic mixture from the heat.
5. Open tuna cans and cut tuna into smaller pieces.
6. When noodles are cooked, drain, place back in pot, and add onion mixture, tuna, soup, peas, salt, pepper, and enough milk to thin out the sauce. Mix well.
7. Spread noodle mixture in a 9 x 13 inch pan, and cover with shredded cheese. Bake in oven until cheese is melted, approximately 20 minutes.