Tuna Casserole

Easy weeknight dinner - you could do all sorts of things with the veggies.  I think next time I'll add some mushrooms and bell peppers (sauteed first to soften them), maybe try broccoli...

Tuna Casserole

1 (16oz) pkg elbow noodles

1 can cream of chicken soup

1 C shredded cheddar cheese 

1 can tuna packed in water 

1/2 C milk

1 C frozen peas & carrots, thawed

2 Tbsp butter, softened 

1 tsp salt 

1/4 tsp black pepper 

1/8 tsp garlic powder

1/8 tsp onion powder

1/2 C Italian style bread crumbs

Heat oven to 350 and spray a casserole dish with non-stick cooking spray. 

Cook elbow noodles according to package directions, for 6 minutes or until al dente.  Drain well.  Mix noodles and all remaining ingredients except breadcrumbs in a large bowl until combined.  Pour into casserole dish.  Sprinkle with bread crumbs.  

Cook 35-40 minutes until browned on top and heated through.

Altered a lot from a recipe on allrecipes.com