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STOVE - TOP TUNA CASSEROLE 
1 clove garlic, chopped
1 onion, chopped
2 tbsp. oil
2 cans tuna (6 oz.) drained
2 cans cream of mushroom soup
1 can cream of celery soup
2 c. milk
1 tbsp. parsley flakes
1 tsp. salt
1/4 tsp. pepper
Cheddar cheese, grated
1 pkg. egg noodles (12 oz.) cooked & drained
1 pkg. frozen peas (10 oz.)

Saute garlic and onion in oil. Add the tuna, soups, milk, parsley, salt, pepper and peas. Simmer until onions are tender. About 20 minutes. Pour over cooked and drained egg noodles. Mix well and sprinkle generously with Cheddar cheese. (May be mixed in large pot that you cooked your noodles in.) Great for potlucks and kids love it!)
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