Easy Tuna Casserole

Easy Tuna Casserole (from here)

Notes: This was our favorite tuna casserole yet, and I even snuck whole wheat elbow macaroni in it without Brandon knowing! I really liked the macaroni over the egg noodles that tuna casseroles typically call for. You really couldn't tell a difference on the macaroni in this recipe. Also, instead of doing a 9x13, I did do 8x8 pans since we like different things. Brandon's had peas and tons of pepper. Mine just had the cheese that it's called for.

3 cups cooked macoroni
1 (6oz) can tuna, drained (I used 2 cans)
1 (10.75oz) can condensed cream of chicken soup
1 c. shredded cheddar cheese (added this to one 8x8 pan and peas and pepper to the other)
1 1/2 c. French fried onions (the best part! I probably added more than what it called for. I didn't measure.)

Preheat oven to 350 degrees F.

In a 9x13 (or 2 8x8 for picky people), combine the macaroni, tuna, and soup. Mix well, and then top with cheese. (I just mixed the cheese in with everything else. I really liked it that way!).

Bake at 350 for about 25 mins. (I did mine on convection for 15.) or until bubbly. Sprinkle with fried onions and bake for another 5 minutes. Serve hot.

Delicious!!