We all have our preferred comfort foods, and one of mine is the ever so delicious tuna noodle casserole. My father is a beast at making leftovers into amazing casseroles (or slumgullion, as he would call them), but my expertise lies with this one dish. It helped me through many a cold winter night in Syracuse, and I’m sure it’ll warm the cockles of your heart as well.

Tuna Noodle Casserole (serves up to 6)

• 2 cans of tunafish
• 1 can of cream of mushroom soup
• 1/2 can of milk
• 1/2 cup sharp cheddar cheese
• 1 tbsp italian herbs and garlic powder (a dash of red pepper flakes for the really adventurous)
• 1/2 lb of macaroni
• 4-6 cups of water
• salt to taste
• French’s Onions