This recipe has it all – tasty, fast, and comforting! Making it again tmrw!

1. Preheat your oven to 375°F. Grab a pot, fill it with water, and bring it to a boil. Toss in your macaroni and let it cook until it’s just al dente. Remember, it’ll keep cooking in the oven, so no need to overdo it.

2. While your pasta is cooking, mix together your drained tuna, cream of mushroom soup, sour cream, cheddar cheese, milk, chopped onion, peas, garlic powder, salt, and pepper in a large bowl until it’s all friendly and well-combined.

3. Once your macaroni is cooked and drained, fold it into the tuna mixture. Then, pour this blend of deliciousness into a greased 9×13-inch baking dish.

4. In a small bowl, stir together breadcrumbs, melted butter, and if you’re feeling extra, that optional Parmesan. Sprinkle this crumbly magic over the casserole.

5. Bake uncovered for about 20-25 minutes or until it’s bubbly and the breadcrumbs have turned a gorgeous golden brown.

6. Remove from the oven, let it stand for a few minutes (because patience, my dear), and then dive in!

Variations & Tips:

If you’re looking to switch things up, consider swapping out the cream of mushroom soup for cream of celery or even cream of chicken for a different flavor profile. And if tuna isn’t your thing, canned chicken is a great substitute. For the gluten-conscious, use your favorite gluten-free pasta and breadcrumbs. Want to pack in more veggies? Throw in some chopped red bell peppers or sautéed mushrooms. And as for prep tips, this casserole can be made ahead of time; just assemble, cover, and refrigerate, then bake when you’re ready. Just remember to add a few minutes to the baking time if it’s going in cold from the fridge. Happy casserole-making!