This one is my childhood favorite. Tuna Casserole: 1 box elbow macaroni 1 can Bumble Bee solid white albacore tuna fish (5oz) 1 can DelMonte sweet peas (15oz)

This one is my childhood favorite. Tuna Casserole: 1 box elbow macaroni 1 can Bumble Bee solid white albacore tuna fish (5oz) 1 can DelMonte sweet peas (15oz) 1 can Nestle Carnation evaporated milk (12oz) 1 can Campbell's cream of mushroom soup (10.75oz) 1 heaping tablespoon Helman's mayonnaise Boil and strain pasta, drain excess juices from pea and tuna cans, mix in all of the ingredients, dump into oven safe casserole dish, bake for ~45min @350 or until the top starts to get golden. I listed specific brands since I've found that when using alternate brands the end result doesn't taste quite as good... Also, you can put breadcrumbs or smashed up potato chips on the top of the casserole before baking to give it a bit of crunch if you want. My cousin came up with a pretty good take on tuna casserole that substitutes corn and chopped red peppers in place of the peas. It's more of a Southwest Tuna Casserole.