tuna casserole
for about half of my career as a cook, i've worked the breakfast/lunch shift. this meant that i'd get home near dinner time after cooking for 8 hours to find a hungry family unit looking for food. cooks, like cops, are never really off the clock...
1 box velveeta shells & cheese 1 can cream of mushroom soup 1 big can tuna 1/2 of a 10 oz bag frozen peas any odd bits of cheese you have laying around, grated 1/2 can of those fried onions
preheat oven to 350 degrees F boil the shells as directed on the package. open tuna and drain.
when the shells are done, drain and combine them with the packet of cheese sauce, tuna, soup, cheese (if you have any), and peas. put all this into a lightly buttered oven-safe casserole (or even a cast-iron skillet), top with onions, and bake for 45 minutes to 1 hour, or until golden brown and bubbly (this gives you time to take a shower and change :-)) serve with salad from a bag and beer.