1pkg.(12 oz.) whole wheat wide noodles or egg noodles
2cans(10 ¾ oz.) cream of chicken soup(look for low-sodium or Healthy Request)
2cans(5 oz.) solid white albacore tuna in water, drained(or any type)
1can(5 oz.) sliced water chestnuts, drained and roughly chopped (optional)
2cupsfrozen peas
1 ½cupsgrated sharp cheddar cheese, divided
Instructions
Preheat oven to 350°F. Lightly spray a 9x13 inch baking dish with cooking spray.
Cook noodles according to directions on package. When finished cooking, drain.
In a very large bowl, mix together cooked pasta, cream of chicken soup, tuna, water chestnuts, peas (no need to thaw them first), and 1 cup of the cheese. Mix until everything is combined.
Spread casserole mixture into prepared pan. Sprinkle with remaining cheddar cheese or top with optional topping (see notes).
Bake for 35 minutes or until golden brown and heated through. If noodles are getting too crispy for your liking, cover with foil.
Video
Notes
If you like, stir in 1/4 cup finely minced onions.
Optional Toppings: Crushed potato chips, canned fried onions, crushed Ritz crackers or bread crumbs mixed with melted butter and cheese. Top casserole with desired topping before baking, bake as directed.
Bake one now, freeze one to eat later: Divide the mixture evenly between two baking dishes. Bake one today, and freeze the other casserole, wrapped and labeled, to eat later. For best results, thaw overnight in the refrigerator before baking as directed.