Tuna Noodle Casserole

So this is a recipe I created. My mom used to make the weight watcher's version of this, and since it was my favorite, for a long time I started to make it as well. I'm pretty sure this was the first dish I ever made that didn't come out of a box. I altered the recipe to this one though because I don't like mushrooms and Jon doesn't like peas. This one was extremely tasty!

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INGREDIENTS:

1/4 medium onion diced
11 small carrots diced
1 can Cream of Chicken Soup
2 5oz cans of tuna in water
2 tbs of plain bread crumbs
2 tbs of parmesan cheese
1tsp of black pepper
6oz of wide egg noodles


DO IT:
Preheat oven to 350 degrees.
1) Grease small frying pan with regular cookie spray.
2) Sautee the onions and carrots in the pan on medium heat until the carrots are soft.
3) Cook the egg noodles until al le dente. Drain the noodles.
4) Add the onions, carrots, cream of chicken soup, tuna, and pepper into the drained noodles.
5) Mix well and cook until heated through.
6) Pour the mixture into a greased 8x8 pan.
7) Spread the parmesan cheese and bread crumbs on top of the casserole to make the crust.
8) Place in oven and cook until the casserole is bubbling and the bread crumbs are browning (about 12 minutes).