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This tuna casserole is far from fat free, but it is quite delicious.  I omit the peas for my husband who hates peas, but because they’re only cooked for 2 minutes, they have a nice bite to them that I love.  This recipe goes with week 2 of our menu plan.

Tuna Casserole
1 bag macaroni noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
1 large can tuna
2 Tablespoons dry sherry
2 Tablespoons Worcestershire sauce
1 small tub whipped cream cheese
1/4 bag frozen peas
Large can of French Fried Onions
1/8 teaspoon cumin
salt & pepper to taste
*optional:  curry seasoning to taste
1.  In a large pot, boil noodles per package instructions
2.  In a large casserole dish, combine all ingredients
(except the peas) and 1/2 can of fried onions
3.  During the last two minutes of the noodles boil, add the frozen peas. 
After two minutes, drain noodles and peas and combine with sauce mixture.
4.  Mix noodles, peas and sauce mix well. 
Top with remaining french fried onions.
Bake for 20 minutes at 350 degrees uncovered.

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