Tuna Casserole - the Easy Way

QUICK & EASY is my motto after a long day at the office yet wanting to cook a "meal". This is a great money saving dish that although everyone teases about tuna casserole, I never have any left over. Prep time is to open the cans, cooking time is to boil the pasta and then simmer time.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 2 (6 ounce) cans tuna in water
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (10 1/2ounce) can mushrooms (optional)
• 1 (16 ounce) package shell pasta
•  milk (see directions)
•  black pepper (to taste)
•  garlic salt (because I put garlic in everything)
•  potato chips (optional)

Directions

1. Cook pasta as directed then drain.
2. Drain tuna then add the tuna, soup and mushrooms, stir.
3. Add milk to desired consistency (anywhere from 1/2 to 1 cup).
4. Add seasonings to taste.
5. I add a bit of salt but not too much as I love salt and would tend to add too much. I'd rather the "diner" add their own salt & pepper to taste.
6. Let simmer 5-10 minutes stirring occasionally.
7. I like to serve with a small amount of crushed potato chips on top, just adds a nice crunch to the meal.
8. (Others have suggested adding peas or carrots--it's all up to you).