INGREDIENTS

  • 4 cups egg noodles, uncooked
  • 10 3/4 ounces condensed cream of mushroom soup (1 can)
  • 1/4 cup water
  • 1/3 cup onions , finely chopped partially cooked
  • 12 ounces tuna , drained (2 cans)
  • 1 cup frozen peas, thawed

DIRECTIONS

  1. Follow pasta package directions to cook pasta.
  2. Drain pasta.
  3. Meanwhile, in a sprayed slow cooker combine soup with 1/4 cup water.
  4. Choose between the following two methods (steps 5 and 6 below) of assembling the casserole, with the first yielding the prettiest result but both working well.
  5. Pour cooked, drained pasta in slow cooker in the first layer; add onion for the next layer; add tuna for the third layer; and add thawed frozen peas for the top layer (1st method).
  6. In a large bowl, mix cooked, drained pasta and onion and tuna and peas and put into sprayed slow cooker (2nd method).
  7. Cover and cook on High 1 1/2 to 2 hours to heat through; and, if you like, add cheese during the last 1/2 hour of baking.