My Way Creamy Sauce - Tuna Casserole

• 2 (12 ounce) cans cream of mushroom soup
• 1 cup milk or 1 cup half-and-half
• 1/2 cup mayonnaise
• 2 cups Velveeta cheese, cut up in cubes
• 1/2 cup chopped onion
• 3/4 cup frozen peas
• 2 (6 ounce) cans solid white tuna, broken into large pieces
• 1 cup crushed saltine crackers
• 1/2 cup margarine, melted
• 2 1/4 cups cooked penne pasta
• 1/2 teaspoon Hungarian paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

1. In a sauce pan combine cream of mushroom soup, milk, Velveeta, frozen peas, onion, and spices.
2. Stir several times over medium/low heat until the cheese is melted.
3. In a bowl combine tuna, mayonnaise, pasta and only 1/2 the sauce, then pour into a 9x13 lightly greased glass baking dish.
4. Set the remaining 1/2 sauce aside covered with a lid.
5. Quickly mix the melted butter and crackers and sprinkle evenly across the casserole.
6. A sprinkle of Parmesan cheese on top is nice.
7. Bake at 375u0b0F for 20-30 minutes or until the topping is light toasty brown.
8. Note: The extra sauce will be served re-heated in a separate bowl and used like a gravy spooned over the casserole servings.
9. Serve with a nice green salad and enjoy.

cream of mushroom soup, milk, mayonnaise, velveeta cheese, onion, frozen peas, solid white tuna, crackers, margarine, pasta, paprika, kosher salt, pepper

Taken from www.food.com/recipe/my-way-creamy-sauce-tuna-casserole-112896 (may not work)