Two 6oz. cans OR three 4oz. foil packets of tuna fish (I use and prefer albacore, but light is fine)
1 box elbow macaroni
1 can Campbells Cream of Celery soup
Frozen peas & carrots
Corn flake crumbs (preferred) or breadcrumbs
Preheat oven to about 400 degrees, grease a large casserole dish with nonstick spray, and boil water to cook the elbow macaroni.
While the macaroni is cooking, empty the tuna fish into a bowl and break/mince it up into small pieces. In other words, you don't want giant chunks of tuna in your casserole. Add the can of soup to the tuna and mix it together. Add in frozen peas and/or carrots to your liking, and some salt and pepper.
Once the macaroni is cooked, drain it, put it back in the pot, and add the tuna/soup goo mixture. Mix it all up well, and dump it into the casserole dish. Top with corn flake crumbs or breadcrumbs. I prefer corn flake crumbs since they come out much crunchier than breadcrumbs too.
Bake uncovered for 30 minutes.