Melissa Friday’s weekly recipe

THE BEST TUNA-NOODLE CASSEROLE

1 (16-ounce) package egg noodles, cooked and drained

2 cans cream of mushroom soup

1 cup frozen, thawed green peas

1 ½ soup cans full whole milk

Salt, pepper, garlic powder and onion powder to taste

1 ½ c ups sharp cheddar, shredded

2 large cans albacore white tuna, drained (I prefer the packs that are pre-drained)

½ loaf French bread cut into small cubes

2 tablespoons butter

2 tablespoons olive oil

½ teaspoon black pepper

1 teaspoon garlic powder

Combine first 7 ingredients, reserving ½ cup of the cheese.  Stir well and pour into a greased 13x9x2 casserole.  In a large skillet heat the butter and olive oil and add the bread cubes.  Add pepper and garlic and sauté for 5 to 7 minutes or until bread becomes crunchy.  Top the noodle mixture with these homemade croutons and sprinkle with the remaining ½ cup cheese.  Bake uncovered at 350 for 25 minutes.