This is my Grandma's recipe for tuna noodle casserole.  Nothing fancy, but I love that it's my Grandma's.  And its simple, just like me.

Tuna Noodle Casserole

Ingredients:

• 1 - 12 oz. package of noodles
• 2 - 10.5 cans of cream of mushroom soup
• 2 - 5-6 oz. cans of tuna
• 1 - 15 oz. can of peas (you can use a smaller can)
• lots of shredded cheese, whatever kind you like
• French's French Fried Onions or crushed up Lay's Potato Chips
• Nature's Seasoning or whatever your prefer

1. Preheat the oven to 350°.
2. Cook the noodles as directed on the package.  Whatever kind you like.  I normally use rotini, but I decided to use bowties instead.
3. Put cooked noodles in a casserole dish.
   
   
4. Mix in cream of mushroom soup, tuna and peas.  You can also add some shredded cheese, I do.
   
   
5. Put in the oven for 15-20 minutes.
6. After 15-20 minutes remove from over and add French’s French Fried Onions or crushed up Lay’s Potato Chips (Lay’s are what my Grandma originally used, I think I learned about French’s from my Mom) and lots of cheese.
7. Then put back in the oven for 5 minutes or until cheese is melted.

I found this great recipe for a frozen margarita.  So I wanted to share.

The frozen concentrate that I bought was 12 ounces, so I just upped all the ingredients.  Also, I couldn't find a strawberry concentrate so I bought pink lemonade and fruit punch.  The one I used last night was pink lemonade, quite tasty! I plan on getting pineapple next time.

Things You'll Need:

• 5 ounces strawberries, frozen (fresh or prepackaged)
• 5 ounces strawberry juice concentrate, frozen (or other flavor mixture as desired)
• Ice
• 5 ounces white or gold tequila
• 2 ounces triple sec
• Powdered sugar or salt
• Wedge of lime

Instructions:

1. Add frozen ingredients to a blender. This includes 5 ounces of frozen strawberries, 5 ounces of strawberry (or other as chosen) juice concentrate and a handful of ice. I added my 12 ounces of concentrate along with a ton of strawberries. I love strawberries, so I don't think I could have too many.
2. Pour in the liquor--5 ounces of white or gold tequila and 2 ounces of triple sec. I added 5 double shots of tequila and 2 and a half of triple sec.
3. Put the top on the blender and "puree." If your blender does not have this option, simply blend on high until the mixture reaches a slushy consistency. Set aside for a minute.
4. Take a margarita glass and trace the rim with a wedge of lime.
5. Pour powdered sugar or salt (depending on whether you prefer sweet or salty) out on a paper plate or paper towel until it forms a thin layer.
6. Turn the glasses over into the mixture so that the rims touch the salt or sugar. Pick them each up one at a time at tap them to remove the excess, then turn them right-side up.
7. Pour your blended margarita into the glass carefully, being careful not to hit the sides and remove the salt or sugar.
8. Serve and enjoy!

I skipped the lime and salt/sugar step.  I was drinking with a straw, so I didn't need either.  Next time I might try it though.  I've never had it with powdered sugar though.