TUNA NOODLE CASSEROLE

Hit Counter

	Tuna Noodle Casserole
4 cups	Uncooked Egg Noodles
1 10 3/4 oz can	Condensed Cream of Mushroom Soup
1/3 cup	Finely chopped onion partially cooked (OPTIONAL)
2 cans (6oz each)	Tuna (drained)
1 cup	Frozen thawed peas (or 1 can of peas)

Cook pasta according to directions. Drain

Combine soup with 1/4 cup water in a slow cooker sprayed with non-stick cooking spray.

Add the pasta along with the remaining ingredients and mix well.

Cover and cook on high in slow cooker for 1 1/2 to 2 hours to heat through.

Serves about 4-6 -

Optional: Sprinkle with cracker crumbs or cheddar cheese last 1/2 hour cooking.