Ingredients
- 1 box (16 oz) elbow noodles cooked and drained
- 3 cans (5 oz) canned chunk light tuna drained
- 2 cans (10.5 oz) cream of chicken soup condensed
- ½ cup mayonnaise
- salt to taste
- black pepper to taste
- 1 sleeve Ritz crackers crushed
Method Start Cooking
- Cook elbow noodles according to package directions. Drain and pour into a 9x13 pan.
- Add drained tuna, cream of chicken soup, mayonnaise, salt, and pepper.
- Mix everything together well and spread evenly in the pan.
- Top with crushed Ritz crackers.
- Bake uncovered at 350°F for 15–20 minutes. Enjoy!

