Tuna Salad Casserole
10 oz macaroni - elbow or some fun variety. No whole wheat for this one, but one of those super ones is fine (Omega 3, etc.)
2 cans tuna (I use white)
1 can Cream of Mushroom soup
No real quantities - I do it until it looks right:
Frozen peas - about a cup or so
Freshly Ground Pepper
Preheat oven to 375. Cook the macaroni for about 3/4 of the time on package.
Saute chopped onion and pepper in olive oil.
Put it in a big bowl with the tuna, soup, mayo, milk, peas, pepper and wine until it's a nice, thick, soupy consistency.
Then drain the mac and rinse until cool enough to handle.
Mix it all together and turn it into a 2-3 quart casserole. Cook for 40 - 45 minutes, until the top starts getting nice and crusty. Enjoy. Do not, I repeat, do not count on leftovers.
Put crumbled potato chips on top . . .