Tuna Nuna

This is the "easiest dinner in the universe". It's perfect for blustery winter days because most folks have this stuff in their pantry at all times. It's perfect for first time cooks because the most complicated part is operating a can opener. It's the perfect away at college recipe because it's cheap cheap cheap and the leftovers are great in the microwave. I made it last night in honour of finally getting a job after months of looking. As I pulled it out of the oven I carefully explained that my housewife days are over and hubby can expect a lot more of these one pot meals ;). I was kidding of course, I just made it cause I like it and had a craving.

• 2 cups dry macaroni
• 1 can cream of mushroom soup
• 1 can tuna, drained
• 1.5 cups shredded cheddar cheese
• 1 cup frozen peas (you can use canned if need be)
• 1 small bag of plain potato chips (optional)

Preheat your oven to 325F. In a large saucepan boil the macaroni in water until al dente. Do not overcook it because it still has to go in the oven. Drain the macaroni and return it to the saucepan. Stir in the can of tuna, can of mushroom soup and the peas. Stir until everything is well incorporated.

Pour half of the mixture into a oven proof bowl or casserole dish (pyrex, corningware etc). Spread half the cheese in a layer on top of that. Top with the remaining tuna mixture. Spread the remaining cheese on top.

Open the bag of chips to let the air out. Smash the chips into a crumb topping. Pour over the casserole as the last layer. Cover with a lid or aluminum foil and bake for 20 minutes until everything is bubbling and heated through.

Scoop out and enjoy with a large glass of milk.

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