Tuna Casserole

This isn't very fancy, but it has become an SCS (Scavone-Chalifour-Sanborn) favorite. As a matter of fact, Eric asked for it for his birthday dinner this year (yes, the twins get their own birthday dinner and their own cake).

3/4 lb. any small pasta

1 bunch broccoli, cut into small florets

3 (6.5 ounce) cans water-packed tuna, drained

10 oz. can condensed cream of broccoli soup

1 cup milk

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

Potato chips, crushed

Parmesan cheese, grated

Preheat oven to 350. Lightly spray 9x13 inch baking dish with cooking spray. Bring a large pot of water to boil and cook pasta according to package directions, adding the broccoli florets for the last two minutes of cooking. Drain and place mixture into baking dish.

Mix together tuna, soup, milk, cheddar cheese, and salt and pepper; pour over pasta mixture and gently combine. Sprinkle with crushed potato chips and parmesan cheese. Bake for 25 to 30 minutes or until bubbling.