Granny Geraldine Dehnerts Original Tuna Casserole

Geraldine Vivian Junkins Dehnert-born October 11, 1924 in Rock Island, Illinois

2 cans cream of chicken soup (I use Campbells)
1 1/2 soup cans of milk
3 tablespoons margarine
1/8 to 1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 large can tuna (drained)
1 small can peas
12 ounce package wide egg noodles

In a 5 quart dutch oven pan combine the soup, milk and margarine. Cook on a medium low setting till soup is blended. Than add seasoning, tuna that is drained and small can of drained peas. As these flavors are mixing, take a large pan and boil the noodles according to the package directions. When noodles are ready, drain them and add them to the main minture. I usually let this simmer on medium low for ruffly 1 hour. Serve with bread (I use garlic bread or french bread), corn on the cob and a salad. This will serve between 6 to 10 people.

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