Ingredients:

  • 8 oz elbow macaroni
  • 2 cans tuna in water, drained and flaked
  • 1 can cream of mushroom soup
  • ½ cup whole milk
  • 1 cup frozen peas, thawed
  • 1 cup shredded cheddar cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • 1 cup breadcrumbs
  • 2 tbsp unsalted butter, melted
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Boil macaroni according to package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine the drained tuna, cream of mushroom soup, milk, peas, cheddar cheese, garlic powder, onion powder, salt, and pepper.
  4. Add the cooked pasta to the tuna mixture and stir until well combined.
  5. Pour the mixture into a greased 3-quart baking dish, spreading evenly.
  6. In a small bowl, mix breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the casserole.
  7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
  8. Let cool for a few minutes before serving.