Smoked Tuna Casserole

I can hear so many of you right now....Ewwww tuna casserole! or hear my sweet daddy's tale of when my momma made him a tuna casserole when they were newlyweds. (I just love stories like that) Well really it's amazing. Some how it got a bad rap along with other dishes like meatloaf and well.... that's all I can think of right now, but I love them both and if you try it this way then I'm sure you will too. P.S. Sorry I don't have a picture of this one, we dug into it before I shot a pic. I'll get one next time ~ promise ~

Ingredients:

• Three packs/cans of tuna: I use 1 hickory smoked and two cans in water (drained)
• 1 bag fluffy egg noodles (I cooked a lil over half the bag)
• 1 small onion chopped 
• 1 bag steamfresh garlic peas and mushrooms
• 1 can sliced mushrooms
• 2 cans cream of something soup Choose from: Chicken, chicken and mushroom, mushroom, mushroom with roasted garlic, celery, chicken with herbs, onion. **I opted for 1 can chicken and mushroom (thankfully they actually make a product for people as indecisive as me) ~grins~ and 1 can celery
• 1 12 oz can evaporated milk
• Some regular milk
• Shredded cheese
• fried onions (like frenches) I used some off the salad fixin's isle and they were a garlic pepper  flavor...SOOOO Good. ~and cheaper too! *make sure you have some extra, because when you heat up the left-overs adding a fresh crunch to the serving is great! 
• Natures Seasoning, smoked paprika, Mrs. Dash(garlic herb or onion herb) and S/P to taste 
• Note: For my Shoals friends I have searched and found that you can buy the crispy onions at Food World in Florence. I purchased at publix and have also seen them at kroger.

Instructions:

Preheat oven to 375 degrees, Boil noodles (al dente') do not cook to softness you would normally because they are going to be baked so they will continue to soften. While noodles are boiling chop and soften your onion.**when I say soften I mean get it started cooking a little because many times in casseroles the onions and such are still kind of crunchy. So either do a quick saute or simply place in a microwave safe glass bowl or pyrex with some butter or oil and cook for about 2 minutes. Drain noodles and pour into casserole dish. (13x9 or a round casserole dish) Pre-steam the garlic peas n mushrooms, for half the recommended cooking time. 

In a large bowl combine: 2 cans of soup, 1 can of evaporated milk, a enough splashes of regular milk to make the mixture more liquid. **when making a casserole with egg noodles, you will always wish you added more liquid so don't hesitate. Now add in onion, mushrooms, seasoning, tuna, and pre-steamed bag of garlic peas n mushrooms. Stir all that yummi-ness up and sprinkle in a handful of cheese. Now pour all that over the noodles and fold it all together. Sprinkle the top with some extra smoked paprika and pepper. Bake until bubbly, remove from oven top with the crunchy onions and a full cheese cap. Return to oven until top is golden and bubbly. Let is rest for 5 minutes before plating. 

Alternate instructions: 

1. For those who are opposed to mushrooms, use regular frozen peas (pre-softened of course) and add more Mrs. dash garlic and herb, and use some of the other cream o soup options. 
2. For those who choose to not add the yummy richness of evaporated milk, simply use more regular milk.
3. For those who do not have or can not find smoked paprika, use two packs smoked tuna and one can.
4. If you don't like peas, use green beans....and if you don't like that either?....well your momma should whipped whooped you! LOL j/k Try it you might be surprised...adults often find that their tastes have changed since childhood!