Best Tuna Casserole

• 1 lb elbow macaroni
• 4 quart water
• 1 tbsp vegetable oil
• 5 5 oz cans of tuna (in water)
• 10 oz cream of mushroom soup
• 1 1/4 cup milk
• 3 tbsp salt
• 1 tbsp pepper

1. Preheat oven to 375 F
2. Bring 4 quarts of water, 1 tablespoon of salt & 1 tablespoon of vegetable oil to boil & add elbow macaroni.
3. Boil 9-11 minutes or until al dente.
4. Drain macaroni & rinse with cold water.
5. Drain water from tuna.
6. In same pot combine macaroni, drained tuna, cream of mushroom soup, milk, remaining salt & pepper.
7. Lightly spray 7x11 baking dish with cooking spray.
8. Pour tuna mixture into dish.
9. Cover with aluminum foil.
10. Bake for 15 minutes.
11. Remove foil & continue to bake for 20 minutes or until top is slightly crispy.
12. Remove from oven & let stand for 5 minutes.
13. Enjoy!

elbow macaroni, water, vegetable oil, tuna, cream of mushroom soup, milk, salt, pepper

Taken from cookpad.com/us/recipes/331339-best-tuna-casserole (may not work)