Tuna Noodle Casserole

1 Pkg   Bessie’s Al Dente Noodles

1 Tbsp Butter

2 Tbsp Olive Oil

1 Tsp All Purpose Seasoning (Jane’s Krazy mixed up)

1 Dash Salt

1 Dash Pepper

½   lb. sliced mushrooms

½   Onion- diced

½   Cup of frozen peas & carrots

1 can Cream of Mushroom Soup

1 can Milk

2 cans White Albacore Tuna in water (drained)

Grated Asiago Cheese (optional)

Directions:

Preheat oven to 400

Cook Bessie’s Al Dente Noodles according to the instructions or open container fill half way with water and cook in microwave for 5 minutes then drain. In a large heavy skillet, heat the butter and olive oil over medium-high heat. Add the diced onions & sliced mushrooms with a dash of salt and pepper. Sauté onions & mushrooms in a pan for about 3 minutes. In a casserole dish add and mix together the can of cream of mushroom soup, milk, sautéed onions & mushrooms, frozen peas and carrots, all purpose seasoning and tuna.  Drain the noodles and add them to the casserole dish. Top with 2 cups of shredded cheese, cover and bake at 400 degrees for 30- 40 minutes.