2 Tablespoon oil
1/2 cup chopped onion
10 oz.can condensed cream of mushroom soup
1/2 cup milk
2 cans tuna, drained
250-500 grams noodles, cooked (I prefer small shell noodles)
1 cup peas, cooked
1/2 cup shredded cheddar cheese
Boil noodles for 10 minutes. (I usually use shell noodles. I find this recipe works fine with different amounts of noodles.... I now use a whole 500 gram bag of shell noodles) Add frozen peas to pot of boiling noodles. Boil noodles and peas for another 5 minutes. Drain.
Cook onion in oil until tender. Stir in soup, milk and tuna.
Pour tuna/soup/onion mixture into pot of drained noodles and peas. Stir together. Pour into 2 quart/liter casserole dish. Sprinkle with cheese. Cover. Bake at 400 degrees for 30 minutes.