• 2 cups elbow noodles (macaroni)
• Pot of boiling water

• 1 can condensed cream of mushroom or celery soup 
• 2 cans flaked white tuna
• ½ cup milk
• ⅔ cup shredded cheddar cheese

• Worcestershire sauce

Bring water to a boil in a large pan, cook elbow noodles for 7 minutes, rinse under cold water.

Flake tuna in a dish, do not mince. Add mushroom soup, milk, cheddar cheese and a dash of Worcestershire sauce if desired. Mix well, add macaroni and pour into 1½ qt. casserole dish.

Bake for about 30 minutes at 350̊