My Way Creamy Sauce - Tuna Casserole

My Tuna Casserole recipe below is only one way to use this great "Creamy Sauce" recipe. It's simple to alter the ingredients just a little and create a great ham, or chicken casserole as well....

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2 (12 ounce) cans  cream of mushroom soup
• 1  cup milk or 1  cup half-and-half
• 1⁄2 cup mayonnaise
• 2  cups Velveeta cheese, cut up in cubes
• 1⁄2 cup  chopped onion
• 3⁄4 cup  frozen peas
• 2 (6 ounce) cans solid white tuna, broken into large pieces
• 1  cup  crushed  saltine crackers
• 1⁄2 cup margarine, melted
• 2 1⁄4 cups  cooked penne pasta
• 1⁄2 teaspoon Hungarian paprika
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon pepper

Directions

1. In a sauce pan combine cream of mushroom soup, milk, Velveeta, frozen peas, onion, and spices.
2. Stir several times over medium/low heat until the cheese is melted.
3. In a bowl combine tuna, mayonnaise, pasta and only 1/2 the sauce, then pour into a 9x13 lightly greased glass baking dish.
4. Set the remaining 1/2 sauce aside covered with a lid.
5. Quickly mix the melted butter and crackers and sprinkle evenly across the casserole.
6. A sprinkle of Parmesan cheese on top is nice.
7. Bake at 375°F for 20-30 minutes or until the topping is light toasty brown.
8. Note: The extra sauce will be served re-heated in a separate bowl and used like a gravy spooned over the casserole servings.
9. Serve with a nice green salad and enjoy.