a Gouda Tuna Casserole

I've had a typical tuna casserole once before, a very long time ago. Cheddar cheese, cream and tuna.  I just remember thinking "mmm this is good". Here is my spin on a Tuna Casserole, let me know how you like it.

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Ingredients

2 Cans of Tuna

1 package of egg noodles

3 tbsp low sodium Soy Sauce

2 tbsp Apple Cider Vinegar 

1 10oz can Cream of Mushroom Soup

1 small head of broccoli

1 medium yellow onion

1/4 cup Gouda Cheese

1 12oz can of Sweet Peas

1/2 cup Panko Crumbs

1 tbsp Butter

Directions

1. Cook egg noodles as per package, drain and run under cold water, set aside. Prepare the ingredients. Cut stems of broccoli and split up each tree into little pieces. Wash and drain peas. Dice yellow onion.
2. In large pan, melt butter and saute onions. Add broccoli and saute for about 5min until tender. Add sweet peas and saute for 2min. Add 3tbsp soy sauce and 2 tbsp apple vinegar. Saute for a few min until most of the liquid is absorbed. 
3. Add cream of mushroom into pan with 1 can of water. Mix thoroughly until mixture thickens up, 5min. Season with S&P. In a small bowl, mix 1/2 cup panko and a drizzle of olive oil until crumbs are coated. Open cans of tuna and drain out liquid.
4. Put noodles in casserole dish. Add tuna on top of noodles. Pour cream mixture over. Mix thoroughly. Spread Panko on top and grate Gouda over entire dish.
5. Bake at 350 for 20min covered.

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