When I was living in Alaska after college, two things motivated me to make tuna noodle casserole: homesickness and hunger. I had no idea how to make tuna noodle casserole and I didn't have internet access. Plus, it was 1997, so it wasn't like there a million recipe web sites around. I knew the major components were tuna, egg noodles, and peas, so I started with those ingredients. I ended up making a stovetop version that requires no oven cooking and no culinary skills.
Stovetop Tuna Noodle Casserole
1 can of peas
1 small can of tuna
Half a bag of No Yolks wide egg noodles**
I can of Campbell's Condensed Healthy Request Cream of Mushroom soup***
1 tablespoon of mayonnaise****
Paula Deen's House Seasoning to taste*****
I use two pans to make this recipe because it is faster that way. I boil the noodles in one pan and combine all of the other ingredients in the other pan. Heat those ingredients while the noodles are boiling. When the noodles are done, drain them, then add them to the other ingredients. Stir and serve.
You can make this in one pan, too, if you want to save dishes, or if you are a new college grad and only have one good pan. Boil the noodles first and drain them. While the noodles are in a collander in the sink, heat all of the other ingredients in the pan, then add the noodles back in.
**Half of the normal size bag, not the jumbo size bag. This recipe works best with No Yolks noodles, which are thin and light. I find regular egg noodles to be too thick.
***Full fat cream of mushroom soup is too thick and creamy and doesn't have as much flavor as the Healthy Request version.
****The mayo is optional, but it is only one tablespoon and it really makes a difference, so leave it in.
*****Before I started using the Paula Deen's House Seasoning, which has salt, pepper, garlic, and onion, I just used salt, pepper, and garlic powder.