My Way Creamy Sauce - Tuna Casserole

• cream of mushroom soup2 cans

  (12 ounce)

• milk or half-and-half↗1 cup
• mayonnaise↗1⁄2 cup
• Velveeta cheese↗2 cups

  cut up in cubes

• onion1⁄2 cup

  chopped

• frozen peas↗3⁄4 cup
• solid white tuna↗2 cans

  (6 ounce) broken into large pieces

• crushed saltine crackers↗1 cup
• margarine↗1⁄2 cup

  melted

• cooked penne pasta↗2 1⁄4 cups
• Hungarian paprika↗1⁄2 teaspoon
• kosher salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   In a sauce pan combine cream of mushroom soup, milk, Velveeta, frozen peas, onion, and spices.

2. 2

   Stir several times over medium/low heat until the cheese is melted.

3. 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. 4

   Set the remaining 1/2 sauce aside covered with a lid.

5. 5

   Quickly mix the melted butter and crackers and sprinkle evenly across the casserole.

6. 6

   A sprinkle of Parmesan cheese on top is nice.

7. 7

   Bake at 375°F for 20-30 minutes or until the topping is light toasty brown.

8. 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. 9

   Serve with a nice green salad and enjoy.