This is the definitive tuna noodle casserole so many of us grew up on; you might be surprised by just how good it can be!
Cook noodles in two quarts boiling salted water, boiling vigorously until soft. (My note: go “al dente” on the noodles!)
Drain well in a colander and rinse with hot water. Peel and slice eggs. Meanwhile, drain oil from tuna and discard.
Arrange layers of noodles, sliced egg, flaked tuna and peas in a greased 6 cup casserole, beginning and ending with noodles. Heat mushroom soup (in same pan used to cook noodles) and add enough liquid from peas (or milk) to fill mushroom soup can.
Stir to keep smooth and heat to boiling. (My note: in the old days, it was always recommended to cook anything from a can to boiling – it’s not necessary today; just warm it up, on the stove or in the microwave.)
Pour over the tuna noodle mixture in the casserole, pushing mixture very gently aside with a fork to allow liquid to run down to bottom. Top with grated cheese and bake in a moderately hot oven (375 degrees) for 15 to 20 minutes or until mixture is hot through and cheese is a temptingly brown color. (my note: temptingly brown? Just cook till cheese is melted and casserole is hot and bubbly.)
Let sit for several minutes and serve directly from casserole.
Meta’s Note: One cup of crumbled potato chips may be substituted for the grated cheese for an unusually flavorsome topping.
If casserole is not heated until bubbly, the sauce will be thin.
Many recipes change up the amount of liquid. For the best casserole follow the 1:1 ratio of soup to milk and you’ll be rewarded with a casserole that has a lovely, creamy sauciness to it.