Ingredients:
2 (12 ounce) cans cream of mushroom soup
1 cup milk or 1 cup half-and-half
1/2 cup mayonnaise
2 cups Velveeta cheese, cut up in cubes
1/2 cup chopped onions
3/4 cup frozen peas
2 (6 ounce) cans solid white tuna, broken into large pieces
1 cup crushed saltine crackers
1/2 cup margarine, melted
2 1/4 cups cooked penne pasta
1/2 teaspoon Hungarian paprika
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Directions:
In a sauce pan combine cream of mushroom soup, milk, Velveeta, frozen peas, onion, and spices.
Stir several times over medium/low heat until the cheese is melted.
In a bowl combine tuna, mayonnaise, pasta and only 1/2 the sauce, then pour into a 9×13 lightly greased glass baking dish.
Set the remaining 1/2 sauce aside covered with a lid.
Quickly mix the melted butter and crackers and sprinkle evenly across the casserole.
A sprinkle of Parmesan cheese on top is nice.
Bake at 375 F for 20-30 minutes or until the topping is light toasty brown.
Note: The extra sauce will be served re-heated in a separate bowl and used like a gravy spooned over the casserole servings.
Serve with a nice green salad and enjoy.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.