• 3 cups macaroni (about 8 oz)
• 5 oz tuna, 1 can in water drained
• 1 cup cream of mushroom soup, or celery soup (10.5 oz)
• ⅓ can nonfat milk, (use soup can)
• ½ cup cheddar cheese, grated (save 2-3 tbsp for topping)
• ¼ cup bread crumbs
• ½ tsp garlic or celery powder/salt (optional)

Bring pot of water to a boil and preheat oven to 350 ℉. Cook macaroni al dente, and drain. Spray inside of casserole dish with non-stick cooking spray. Mix tuna, soup, milk and spices in casserole dish, breaking tuna into desired size chunks. Microwave for a few minutes to warm, or increase covered cooking time by 5 minutes. Add macaroni and cheese, mix to combine, smooth the surface and sprinkle with bread crumbs and cheese. Cook covered for 20 minutes, remove lid and cook for another 10 minutes.

Add a can of salmon for extra protein and variety.