Advance Preparation

1. In advance, measure instant milk into a baggie:
   • ⅔ c. instant milk
2. Place in a large baggie:
   • 24 oz. package of macaroni
   • 1 can (10 oz.) cream of mushroom soup
   • 1 cans (12 oz.) tuna
   • 1 can (15 oz.) peas
   • 1 box (8 oz.) Velveeta
   • the bag of instant milk (from a previous step)
3. Add a label “Requires water to cook noodles and 2 c. water for the ingredients.” to the large bag.

Tuna Casserole ingredients ready to be bagged.

Tuna Casserole ingredients in two baggies.

Tuna Casserole ingredients in baggies (back view).

Cooking Instructions

1. Bring water to a boil, cook noodles, and drain.
   • water
   • 24 oz. package of macaroni
2. Drain tuna and combine with noodles, cream of mushroom soup, peas, milk, and desired quantity of water:
   • 1 cans (12 oz.) tuna (drained)
   • 1 can (10 oz.) cream of mushroom soup
   • 1 can (15 oz.) peas
   • ⅔ c. instant milk
   • 2 c. water
3. Cut up Velveeta and add to noodle mixture.
   • 1 box (8 oz.) Velveeta
4. Bake for an hour or simmer until cheese is melted.

Mixing the powdered milk in the soup can.

Tuna Casserole ingredients mixed in the pan.

Add the noodles to the Tuna Casserole ingredients.

Baked Tuna Casserole (shown with optional potato chips)

Tuna Casserole ready to eat!