Ingredients:

  • 8 oz elbow macaroni
  • 1 can tuna, drained and flaked
  • 1 cup frozen peas
  • 1 cup cream of mushroom soup
  • 1 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1 cup crushed crackers or breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Cook the macaroni according to package instructions; drain and set aside.
  3. In a large bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix until smooth.
  4. Fold in the cooked macaroni, flaked tuna, peas, and half of the cheddar cheese.
  5. Pour the mixture into the baking dish, spreading evenly.
  6. In a separate bowl, combine crushed crackers, melted butter, and Parmesan cheese. Mix well.
  7. Sprinkle the topping evenly over the casserole.
  8. Bake in the preheated oven for 25-30 minutes or until golden brown and bubbly.
  9. Remove from oven and let it cool for a few minutes before serving.