24:40 -- Meatless Friday: Komfort Food Klassic

Spring has sprung! But that's not to say winter is over. Just when I get my flip-flops out, we get more snow. So I figure we still have a few more weeks of "comfort food" weather.
Today's meatless recipe is a fairly new favorite of mine. I don't think I even tasted tuna until I was well into my 20s (you know, like last year and stuff). Once I discovered you could mix tuna with mayo and onions, add cheese and grill it like you would a grilled cheese sandwich, I was hooked (pun intended!)
For today's Meatless Friday, I present to you Tuna Noodle Casserole, compliments of Charlie Tuna himself.

Ingredients

• 1 pouch (6.4 oz.) or 2 pouches (2.6 oz.) or 2 cans (5 oz.) Chunk Light Tuna or Albacore Tuna in Water
• 1 cup frozen peas
• ½ cup milk
• ¾ cup butter crackers, crushed (like Ritz or even better, Pretzel Flips)
• 4 oz. (about 2- ½ cups) egg noodles
• 1 can (10.75 oz.) Cream of Mushroom soup
• ¼ tsp. garlic powder
• 1 tsp. dried thyme (optional)

Directions

1. Preheat oven to 375°F.
2. Cook noodles according to package instructions, adding peas during the last 2 minutes of cooking; drain in colander.
3. In a separate bowl, mix together soup, milk and garlic powder.  Stir in noodles, peas, tuna and thyme. 
4. Transfer to a 1-½ quart casserole.  Bake 15 minutes; top with cracker crumbs.  Continue baking 5 – 10 minutes or until heated through.