Tuna Noodle Casserole ...

Being a new wife means I'm still trying to figure out what all that title encompasses -- like, cooking dinner.

Now - I'm not the best cook, friends know it and I don't deny it.  I love to bake {I think I take after my mom here} but cooking, not so much.  But, I have become better at experimenting and trying new things - and it doesn't hurt that the hubs will eat anything {and yes I mean anything} so no food goes to waste. 

What's even better is using some of our new dishes - like this baking dish used tonight that my mother-in-law gifted us. 

Yes, it's joy in the little things like actually using NEW dishes instead of hand me downs :)

In becoming a better cook I've made it my goal to try a new recipe once a week.  So far, I've kept to this challenge - and tonight I cooked another new recipe I have yet to try.  This is one that brings back so many memories of my mom making growing up - and lets be honest, some of my momma's cookin' sounded so yummy right now! 

So I give you - Tuna Noodle Casserole

I have to say - it was delish!  A little different than what my mom used to make {I didn't have her actual recipe} but good none the less!  The hubs liked it - in fact he went back for seconds ... and thirds ... and finished off the dish. :)

This wife role is fun, and cooking for the hubs has actually become enjoyable - even if he does put siracha sauce on everything ...

Tuna Noodle Casserole

What you need:

1 can (10 3/4 oz) Condensed cream of mushroom soup

1/2 cup milk

1 cup frozen peas

2 cans (6oz each) tuna

2 cups hot cooked medium egg noodles

1/2 cup shredded cheddar cheese

The Process:

1. Stir the soup, milk, peas, tuna, & noodles in a 1 1/2 quart casserole

2. Bake at 400 degrees for 20 minutes, stir

3. Sprinkle cheese over tuna mixture, bake for 2 minutes or until cheese melts

4. Enjoy!

It says that this will serve 4 people {unless your hubs eats like mine!}