Recipe: Tuna Noodle Casserole

This recipe is a recipe that my Mom has been makin' since she was in college. I adore it. It's something great to make on FRIDAYS too. Since it is Lent. I can remember my Mom making this dish when I was young and it's a great thing to eat when you need some TLC. It's a filling dish that make winter nights very warm. I proudly give this recipe out to the world. Give it a try, you won't be disappointed.

-2 boxes mac 'n cheese (plus ingredients called for on the package.)

-2 12oz cans of light chunk tuna (in water)

-2 cans of cream of mushroom soup

-milk

-salt, pepper

-potato chips, crumbled

~In a large stock pot, boil lightly salted water. Preheat your oven to 350 degrees.~

After your water has begun to boil make your mac 'n cheese as directed on you package. When noodles are done cooking, drain them from the boiling water and add in your cheese/other ingredients called for. Once your mac 'n cheese has been made, add in your two cans of cream of mushroom soup. Now, fill both cans about 1/4 of the way with milk and add it to your casserole. Stir to combine. Drain your tuna of all it's water and add it to your mix. Try to break up the tuna as much as possible while you are doing this. Taste for seasoning. After fully combined, pour your casserole into a lightly greased 9x13 inch pan. Take your package of potato chips and take handfuls of chips and crush them over your casserole. This will be the crunchy topping. Add as much as you like! Bake in your oven for about 45 minutes. Note: For a crunchier topping, wait until the casserole is finished cooking in the oven then add your chips.

Much love,

Cat.