Quick and Easy Tuna Casserole

• 12 ounces elbow macaroni
• 1/2 cup onions diced
• 10 3/4 ounces cream of mushroom soup
• 3/4 cup milk
• 1/2 cup tuna, canned in water
• 8 ounces frozen green peas
• 1/4 cup crushed saltine crackers
• Salt and Pepper to taste

Start by preheating your oven to 350 F. Boil the macaroni in water according to the package directions and drain the cooked pasta well.

Dice the onion (very fine) while the pasta is cooking and combine the soup, milk, tuna and onion in a 8x8 inch baking dish. Add the cooked and drained pasta, then gently mix in the peas.

Crumble saltine on top of casserole and bake uncovered for 30 minutes on lowest rack. Serve immediately.