Recipe(tried): Tuna Casserole

I've made this casserole I don't know how many times. Its cheap and filling. The only time I can think of this casserole ever being a luxury item was back in 1980 when tuna was so very expensive around 1.00 a can at the commissary no less. Back then a dollar bought 4 loaves of bread or 10 candy bars.

TUNA CASSEROLE

1 (16 oz) package macaroni noodles (I use small seashell noodles)
2 cans (10 1/4 oz each) cream of mushroom soup
2 cans (6 oz each) tuna, drained and flaked
1 tablespoon dried minced onions (less for a blander taste)
salt and pepper to taste
1/3 stick margarine or butter, melted
1 cup dry bread crumbs

Cook macaroni noodles as directed on package and drain.

Mix noodles with soup, tuna and seasonings. Pour into a 2 quart casserole dish.

Stir together melted margarine and bread crumbs till the crumbs are evenly coated. Sprinkle over casserole.

Bake at 350 for 30 minutes or microwave for 20 mins at medium-high.

VARIATIONS:
- For a creamier casserole add half a soup can of milk.
- You can also use egg noodles instead of macaroni noodles.
- You can also add a small can of drained baby peas to the casserole.