Last night, I didn't get much sleep at all. I tossed and turned then counted sheep for a while, but when that didn't work, I just laid there listening to my hubby snore. After being wide awake for some time, I decided to give up on returning to dreamland and climbed out of bed. Days like this, I need an easy recipe to prepare for dinner tonight and tuna casserole fits the bill.
My husband loves when I bake this. What I love is that it's fast, easy and I can actually make this meal for less than $7.00. There are even plenty of leftovers for the next day.
3 cups of cooked elbow macaroni
2 6 oz. cans of tuna (drained)
1 cup of cheddar cheese
1 can condensed cream of chicken soup
1 cup of frozen peas (thawed)
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Cook macaroni in the boiling water stirring occasionally until tender, about 7 to 8 minutes. Drain then rinse with cold water.
Pour macaroni into a casserole dish. Add both cans of tuna, the soup and peas. Stir until mixed well then sprinkle an even layer of cheese over the top.
Bake uncovered in the oven for 30 minutes and ...Voila! Dinner is ready. It's that easy. If you try it, I hope you enjoy it as much as we do.