Preheat oven 350°
1lb package elbow macaroni
1-2 cans tuna (can use chicken)
1 pkg Frozen peas
1 can cream of mushroom soup
Salt & pepper
Cook pasta in salted water till tender -don’t over cook.
In a large bowl mix the tuna, soup, peas (defrosted in microwave), milk (I use the can to measure 1 can full), about a cup of cheese, salt & pepper. Stir.
Drain pasta do not rinse add to soup mixture combine and put in greased casserole dish top with more cheese and cover bake for 45 minutes.