Tuna Noodle Casserole

Requirements:
8 x 8 inch glass baking dish

oven
large mixing bowl
something to stir with... large spoon recommended
can opener (or very sharp teeth)
strainer / colander

Ingredients:
1 large 12 oz can solid white albacore tuna
1 tablespoon real mayo
1 cup baby sweet peas (frozen is optional)
2 dry cups whole wheat fusili or rotini noodles
1 (10.75 oz) can cream of mushroom soup
1/2 cup of milk
1 teaspoon of salt
1 teaspoon of pepper

Notes: This recipe can serve up to four people, or two with leftovers for next day's lunch. If your peas are not frozen, then please use fresh. No canned peas allowed. If the peas are fresh, please remember to WASH THEM first. You may substitute the tuna with a different kind if you're too strapped for cash to splurge the extra 50 cents. Also, you may substitute the whole wheat noodles for regular noodles if your desire is to resemble a whale. However, the mayo is not optional. Get over it.

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Cook noodles, as specified by the instructions on the box. Strain and put aside to cool.
• If using frozen peas, now is a good time to cook those, as per the instructions on the bag. Also strain and set aside.
• Strain tuna and place in mixing bowl. Break up large pieces with your stirring utensil, and remove nasty looking pieces as desired.
• Sprinkle tuna with both salt and pepper evenly.
• Stir mayo into the tuna until nice and moist.
• Stir peas and then entire can of soup into the tuna until mixed well.
• Add the noodles to the bowl, and also mix well until completely integrated.
• Pour contents of the bowl into the baking dish and pat down evenly.
• Bake for 30 minutes.
• Remove and allow to cool for 2-5 minutes, depending on your threshold for pain.
• Serve and enjoy.