Tuna Noodle Casserole

This makes a LOT but it also freezes well.

Box of noodles, whichever are your favourites, cooked for about one minute less than the box recommends for al dente. It will cook more in the oven.
1 can of cream style condensed soup. I usually use mushroom as it is frequently the cheapest.
½ c milk
¼ c miracle whip/mayonnaise/creamy salad dressing(ranch)
½ t dry mustard-not essential but adds a really nice bite
1 c shredded cheese-use the stinkiest cheese you can afford
1 can tuna/salmon/crab whichever you feel like, drained and flaked
½ c to 3 cups chopped vegetables. I like to use frozen veggies because they are easiest and you can get some awesome blends. I heat them first so the casserole will cook faster.

In a big bowl, mix everything but the noodles together thoroughly.
Fold in cooked noodles(folding means gently stirring them in from the top to the bottom, not around the circumference of the bowl)
Turn into(dump into) a large casserole dish/ big cake pan/roasting pan and bake uncovered until heated through, 45-50 minutes.

Things you can fiddle with-the amount and kind of cheese, the fish you put in and the amounts, add spices and herbs as you like. It is a somewhat salty dish, so I like to rinse the fish and use low sodium products as much as I can. If I want onions, I tend to cook them thoroughly in a pan/microwave for a richer flavour. This does not lend itself nicely to beans and legumes.