My pal Darrel Sprayberry gave me the tip that turned an otherwise blah dish into a family favorite.  For this and countless other favors, jokes, and special times, I am grateful.

Ingredients

• 1 box of elbow macaroni or 1 package of flat noodles
• 1 large onion, chopped small (but not too small!)
• 3 cans of tuna in water or oil (doesn't matter to me, but keep the liquid)
• 2 cans cream of mushroom soup
• 1 large can of mushroom slices (reserve the liquid) or 5 - 6 medium-sized mushrooms, sliced
• 1 cup of green peas (frozen or leftovers, doesn't matter)
• 1 cup of lima bean (frozen or leftovers, doesn't matter to me.  Okay, you don't like lima beans  Then make it 2 cups of green peas instead.)
• 1 tablespoon of tarragon leaf
• 2 teaspoons of paprika
• breadcrumbs

Put a large pot of water on to boil.   When it comes to a boil, add a teaspoon of salt and the noodles.  Cook al dente.  Drain and rinse in cool water.

While that's going on:

Coat a large metal bowl or casserole dish with non-stick cooking spray.  (This will make cleanup of this meal much easier.  You'll thank me.)  Add the onion, tuna, soup, mushroom (and liquid), peas and beans, and eventually, the drained noodles.  Stir in the tarragon and paprika.  Top with breadcrumbs and bake in a  350º oven for 35 minutes.

Serve with salad and a white zinfandel wine.  Even more wonderful the next day and the next.