Possible Recipe Variations

• Buttered bread crumb topping
• Crushed potato chips topping
• Use different frozen vegetables, i.e., Peas and Carrots, Mixed Vegetables, Green Beans, Onions and Peppers, Broccoli Florets
• Make your own cream of soup
• Make the dish gluten-free with Jovial Brown Rice Noodles and gluten-free cream of soup.
• Choose a different shape of pasta.  I love mafalda, but plain egg noodles, shells, fusilli and rotini all work beautifully.
• Make the entire recipe on the stove top.  Drain the pasta after cooking and return it to the pan.  Gently stir in the cream of mushroom soup and the cream of chicken soup along with all but 1/2 cup of the Cheddar cheese.  Stir over medium-low heat until the ingredients are fully incorporated and the mixture becomes hot and begins to bubble.  Add the drained tuna and the frozen peas.  Sprinkle the remaining Cheddar cheese over the top of the tuna and noodles mixture.  Shut off the heat and put a lid on the pan.  Allow the casserole to sit covered until the cheese on top has melted and the peas are hot.
• Substitute a different protein: Use canned salmon or chicken breast.  Use some leftover chicken or toss in some rotisserie chicken.  Have some leftover pulled pork or kalua pork or chuck roast?  Use those instead of tuna.  Use what you already have on hand to make this dish even more budget-friendly.