Tuna Noodle Casserole

My kids like tuna noodle casserole, but I was trying to get away from the canned cream of mushroom soup that the recipe calls for. We try to stay away the best we can from food with chemicals. The less we consume the better. So here is a recipe that my kids really likes and didn't miss the cream soup.

Tuna Noodle Casserole

 8 oz pkg. elbow noodles, cooked and drained.

Melt 4 tbsp butter.

 Saute 1 cup chopped onions in butter.

We also add chopped garlic.

 Until tender.

 Stir in 4 tbsp flour.

Whisk in 1 1/2 cups milk.

 Continue to whisk until thickens.

 Stir in 1/2 cup mayo (use mayo with real ingredients).

Then stir in 1 1/2 cups peas. I use frozen.

And then stir in 2 cans tuna, drained.

Also at this point you can add cheese if you like.

We don't but you can if you like cheese.

Finally stir in the cooked noodles. Season with salt and pepper. At this point you are done. You can serve and eat. Or: you can place it in a baking dish, top with crumbled crackers and bake at 350 degrees for about 20 minutes.

Enjoy!!