Uncle Fats' Tasty Meal of the Week

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:

Onion
Green Pepper
Olive Oil
Mayo
Milk
Frozen peas - about a cup or so
White Wine
Freshly Ground Pepper
Dill Weed

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 . . .