Make a Tuna Casserole

This is one for those days when you need to make a quick dinner for picky eaters. There is no muss and no fuss -- try it!

Ingredients

Set oven to 350°F (180°C).
Boil pasta according to instructions on the box. Once the water is boiling, this should take around 10 minutes, give or take. Test the pasta continuously -- you'll know when it's ready by the tenderness and taste. Drain and pour into a casserole dish.
Stir in cream of celery (or mushroom) soup, milk, salt and pepper. Stir well, thoroughly coating the pasta.
Add in tuna and 1/2 cup of cheese. Combine until evenly spread throughout the pasta. If you went with more pasta, you may want to add more tuna and cheese.
Sprinkle over top with bread crumbs and remainder of cheese. This gives it a crunchy, delicious texture on top of the casserole.
Cook for 20-25 minutes. Check periodically, especially if your oven bakes unevenly. Allow to sit for 5 minutes before serving.
Serve while warm. Keep room for seconds!

If you have an oven safe pot you can cook the pasta, drain and add the ingredients in the same pot.
If you want to add spices, (along with salt and pepper,) 1 tablespoon of dried onions, and 1 teaspoon of basil. The basil makes the tuna taste less fishy.
As an option you can add any one of the following: frozen peas, carrots, cauliflower, or broccoli. Any frozen veggie will work.
You can also follow the recipe but not bake it in the oven if you are in rush.