I have never been a fan of Tuna Casserole. My mom never made it, maybe that’s why I am not fond of it. Mr. Wii loves it. He had it as a child and associates it with comfort food. During the first few years of marriage I tried to make it. He always said it was not that good. Like I really knew what it was supposed to taste like! I think I tried every recipe. After about the twentieth time of it not being “right”, I told Mr. Wii he would have to get Tuna Casserole the same place he gets Liver and Onions. I wasn’t going to make it any more.
Then, we had this delightful daughter. She grew up, married, had a family, and lo and behold, she cooks. Not only does she cook she bakes. She has to. She has two growing big boys, two little growing girls, and a husband who eats anything and everything! A cooks dream.
She had heard the story of the Tuna Casserole her whole life. One day she tells me she found a recipe for the best Tuna Casserole. It passed the test at her house. The guys ate it and loved it. She was sure her dad would love it. I gave it a try and she was right. Not only did he love it, I liked it. Yes, I liked the tuna casserole. The recipe makes quite a bit. You can halve it with great results. I make the large recipe, put it in two baking dishes, and send one dish over to Big Daddy and the Mom-in-Law. They like it too. A recipe tested and approved by four generations.
Preheat oven to 350°. Saute onions in a little bit of butter or oil just until translucent. Cook noodles, drain and return to the pan. Add the cream of mushroom soup, evaporated milk, cooked onions,pepper, tuna, cheddar cheese, and peas and stir until well mixed.
Pour into a greased 9 X 13 inch baking dish. Cover and bake for 30 minutes. Pull out of the oven and add the topping. Bake uncovered for 10-15 more minutes. Remove from oven and let set for about 10 minutes. Makes about 8 servings.
A half recipe will fit in a 9 X 9 inch baking dish.
The leftovers are even better the next day.