Serve this family-pleasing “everyday” meal with a garden salad!

Cheesy Tuna Casserole

Ingredients:

8 oz. — mini penne pasta
2 cans tuna, drained
1 can cheddar cheese soup
1 can cream of mushroom soup
1/2 cup milk
1 — 4 oz. can or jar sliced mushrooms, drained
dash pepper
2 cups frozen peas, cooked just until tender, drained
1 1/2 cups shredded sharp cheddar cheese, divided
1 cup soft bread crumbs
2 tablespoons melted butter

Directions:

~Preheat oven to 350°. Lightly grease a 3-quart baking dish.

~Cook the pasta in boiling water following package directions. Drain and rinse with hot water.

~In a large bowl, mix drained tuna, soups, milk, mushrooms, pepper, and drained peas. Add pasta. Gently stir in 1 cup of the cheese. Put into the greased baking dish. Top with the remaining cheese.

~Toss bread crumbs with melted butter. Sprinkle evenly over the cheese layer. Bake for 20 to 25 minutes.