1 large can of solid white tuna
Enough whole milk to fill the empty soup can
Plain bread crumbs
1 stick of real butter
Spray your casserole dish with Pam, cook your noodles so they’re not quite done and drain. Place the cream of mushroom soup in the casserole dish and whisk in the milk that you filled up the empty soup can with.
Drain the tuna, break it up into smaller chunks and add to the mixture.
Mix in the noodles
Melt the stick of butter then add break crumbs until they absorb all the butter, mixture will be wet, then just sprinkle on top of the casserole
BAKE at 400 degrees in the preheated oven or until bubbly and browned
Leftovers, just cover with foil, refrigerate and heat up later in the week, excellent