Tuna Pea Casserole

This isn't online and it needs to be. It's my family's favorite dish. Can be made for any size family. This recipe is good for 4 people. Best if made in a deep casserole dish, but a 9x13 pan will do. Also, this is a layered casserole, do not mix the ingredients together.

• 1 can cream of mushroom soup
  
• small pkg frozen peas
• 2 cans (7 ounces each) tuna, drained and flaked
• 2-3 cups grated mild Cheddar cheese
• 4 cups of spaghetti
  
• 1 tablespoon mayonnaise
• onion powder
  

Preheat oven to 350 degrees. Non-stick spray your casserole dish. Rinse peas in colander to defrost and set aside to drain. Break spaghetti in half and cook halfway. Drain tuna and layer in bottom of dish. Add layer of peas. Next layer is a about 1/2 cup of the cheddar cheese. Then add spaghetti on top. The cream of mushroom soup is next with the mayonnaise mixed in on top of the soup. Sprinkle onion power on top. Then add cheddar cheese on top until all the soup mixture is covered. Bake for 30-35 minutes or until the cheese is bubbly.