Ingredients:

  • 8 oz elbow macaroni (or pasta of choice)
  • 2 cans tuna packed in water, drained
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1 cup frozen peas, thawed
  • 1 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste
  • 1 cup breadcrumbs (Panko preferred)
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Boil elbow macaroni in salted water until al dente, according to package directions; drain and set aside.
  3. In a large mixing bowl, combine cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper; whisk until smooth.
  4. Add drained tuna, cooked pasta, peas, and shredded cheddar cheese; mix until well combined.
  5. Pour the mixture into a greased 9x13-inch baking dish; spread evenly.
  6. In a separate bowl, combine breadcrumbs, melted butter, and Parmesan cheese (if using); mix well.
  7. Sprinkle the breadcrumb mixture evenly over the casserole.
  8. Place in the preheated oven and bake for 25-30 minutes or until golden and bubbly, and the internal temperature reaches 165°F (74°C).
  9. Once baked, let stand for 5 minutes before serving.