• 1 (375 g) package egg noodles
• 1/4 cup chopped spanish onion
• 1 cup shredded cheddar cheese
• 1 1/2 cups frozen green peas
• 2 cans tuna
• 2 cans condensed cream of mushroom soup
• 1/2 cup milk
• 1/8 tsp white pepper
• 1 1/2 cups garlic bread crumbs*
• 2 tbsp romano cheese*

• Bring a large pot of lightly salted water to a boil.
• Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Pour pasta back in pot.
• Preheat oven to 425 F (220 C).
• Add the onion, cheddar cheese, peas, tuna, soup, milk, and pepper to the pasta.
• Mix thoroughly.
• Transfer to a 9x13 inch baking dish.
• Sprinkle top with garlic bread crumbs and romano cheese.
• Bake for 15 minutes or until bread crumbs start to brown and casserole starts to bubble.

* I made garlic bread crumbs from leftover garlic bread without cheese that I forgot in the oven and it dried up. I crushed it in the blender. Using up the garlic bread was actually the reason for making a tuna casserole. For those interested,