Robert's Tuna Bake

Preheat the oven to 350°F (175°C).

Cook the elbow macaroni according to package directions until al dente, then drain and set aside.

In a large mixing bowl, combine the canned tomato soup and milk, stirring until smooth and well blended.

Grate the American or cheddar cheese into the soup mixture and stir until the cheese is evenly distributed.

Drain the water-packed tuna and break it into small pieces, then add it to the soup and cheese mixture.

Fold the cooked macaroni into the tuna and soup mixture until all ingredients are evenly combined.

Transfer the mixture to a greased 9x13 inch baking dish, spreading it in an even layer.

Bake in the preheated 350°F oven for 25 minutes until the top is lightly golden and the casserole is heated through.

Remove from the oven and let rest for 2 minutes before serving.