Growing up in the sixties and seventies, one regular meal at our house was tuna noodle casserole. I used to make this while my mom worked and have fond memories of this dish. Great comfort food. It required a fair amount of prep of the ingredients and then baking. It’s great when there is time, but this version is quick, easy and economical. Canned tuna and boxed mac and cheese are frequently available at bargain prices. They tend to be staples in many pantries and can be purchased organically as well. Since we all need a little comfort now and then, I hope you enjoy this recipe.

1 - 6 to 7.25 oz. box of macaroni and cheese dinner, prepared according to package directions
1  cup (4 oz.) shredded cheddar cheese *
1/3  cup milk
1/4  teaspoon each garlic powder and onion powder
1/4  teaspoon salt
2 – 6 oz. cans tuna, drained
1/2  cup frozen peas

Once the mac and cheese is prepared, stir in remaining ingredients and heat through until cheese is melted. Makes 4 Servings. Enjoy!

*Shredded cheese can be expensive if it’s not on sale.  There are a couple of options here.  One, I buy it when it is on sale and freeze it.  For cooked, one dish meals like this, it works great.  The other option is to use the sliced cheese that you may have available, chop it up and while it may take a bit longer to heat through and melt, you can simply use what you already have on hand in the fridge (one slice typically weighs 3/4  to 1  ounce ).