2 small cans water packed tuna (the best you can afford)
1 (10 oz.) can cream of mushroom, onion, celery, or asparagus soup or the dried option for creamed soups for casseroles
1 (8 oz.) pkg. cream cheese (I use low fat)
1 (16 oz.) bag frozen petite peas
1 (16 oz.) box egg noodles, or your favorite pasta (I have made it with spaghetti, elbows, and wacky noodles)
garlic powder
onion powder
mushroom powder
sea salt and pepper
cracker crumbs mixed with 2 tbsp. "I Can't Believe It's not Butter" (cold)

Boil water for pasta. Drain tuna and place in a 2-quart sauce pan. Add canned soup, cream cheese, and peas. Heat until everything is hot, and cream cheese is melted. Add seasonings to your taste. After boiling pasta, draining it well, mix everything together but the cracker crumbs.

I don't know how many crackers I use, but I grind them in my food processor, then add the cold butter and grind until it is small crumbs like for graham cracker crust.

Put tuna/pasta mix in a 3-inch deep casserole dish.

Put cracker/butter mixture on top of tuna casserole, and bake at 375°F for around 20 minutes. It depends on your oven.

Take out, let sit 5 minutes, if the family will allow you, and then eat with a green salad, and jello for dessert.

Submitted by: Melody Lema