• Cooking Time: 30
• 1 lb elbow macaroni (or about one regular sized box)
• 1 can albacore tuna, drained
• 1/4 cup mayonaise
• 1/2 cup milk
• few dashesgrated parmesan cheese
• frozen or fresh peas
• mushrooms, drained

1. Prepare pasta according to package, drain.
2. Mix the pasta with the remaining ingredients.
3. If dry, add more milk and/or mayonaise to your liking.
4. Bake for about 30 min at 350.

When I was growing up, my mom made this every time my dad was out of town because he didn't like it. I make it a little differently now than my mom did but it always brings back happy memories. Cooks Suggestions: I now use chicken instead of tuna. I prefer to use fresh grated chicken breasts instead of the canned kind. You can use egg noodles instead of elbow, but I prefer the taste elbows give the casserole. I always omit the peas and mushrooms. I liked them as a kid but I can't eat them as an adult.