Tuna Casserole

Source: One Dish Meals

Another tuna casserole. I never really had these growing up, but they are so easy to make and usually give plenty of leftovers for H's lunch. I like experimenting with the different ingredients they each use to see what we like best.

Out of this one and the previous tuna casserole, I say this is my 2nd choice. The other one was better.

Ingredients

• 1 7oz pkg (1 2/3 cups) uncooked elbow macaroni (used medium egg noodles)
• 1 cup milk
• 4 oz (1 cup) shredded Cheddar cheese
• 1 10 3/4 oz can condensed cream of mushroom soup
• 1 6oz can water-packed tuna, drained, flaked (used 2 5 oz cans)
• 1 4oz can mushroom pieces and stems, drained (omitted)
• 2 Tbsp chopped pimentos, if desired (omitted)
• 2 tsp instant minced onion
• 1/2 tsp dry mustard (omitted)
• 1 tsp black pepper
• 1/2 cup crushed potato chips

Preparation

• Heat oven to 350 degrees.
• Grease 2-quart casserole.
• Cook macaroni in large saucepan or Dutch oven to desired doneness as directed on package.
• Drain; return to pan.
• Add remaining ingredients except potato chips to cooked macaroni; stir to combine.
• Pour mixture into greased casserole.
• Sprinkle potato chips on top.
• Bake for 25 to 35 minutes or until thoroughly heated.

Next Time- My changes were good. Nothing needs to be changed.