1 6oz can canned albacore tuna in oil, drained and flaked
1 cup fresh or thawed frozen peas
3/4 cup finely chopped onion
1 10 1/2 oz can cream of mushroom soup
1 10 1/2 oz can of cream of celery soup
1/3 cup milk
1/2 teaspoon black pepper, or more to taste
1/4 pound saltine crackers (1 sleeve), crushed
1 cup fresh parmesan cheese
Preheat the oven to 375 degrees. Cook the egg noodles according to the package directions. Drain the noodles and
place in a large bowl. Add the tuna, peas and onion and toss to combine.
In a medium bowl, whisk together the mushroom and celery soups, milk and pepper. Pour over the noodle mixture,
carefully mixing all of the liquid throughout the noodles. Spread the mixture evenly into a lightly buttered shallow 2-quart casserole. Sprinkle the crumbled saltines and Parmesan cheese over the top. Bake until the casserole is
piping hot throughout and the top is golden, about 45 minutes. Let cool slightly before serving.
