Tuna Casserole with Peas | Maya Feller

Ingredients

• 12 ounces egg noodles, preferably whole-wheat
• 2 (11-ounce) cans condensed cream of mushroom soup
• 3 (5-ounce) cans water-packed chunk light tuna, drained and flaked
• 1 medium onion, finely chopped
• 1 cup frozen green peas, rinsed under cold running water
• 1 cup plain dry breadcrumbs, preferably whole-wheat
• 1 cup shredded Cheddar cheese