1 c. elbow macaroni, raw
1 (3 oz.) pkg. cream cheese
1 (10 oz.) cream of mushroom soup
1 (6 1/2-7 1/2 oz.) can tuna, drained and flaked
1/3 c. milk
1 tsp. prepared mustard
1/2 c. dry bread crumbs
2 tbsp. melted butter

Cook macaroni according to directions and drain. With electric mixer, blend cream cheese with cream of mushroom soup; stir in tuna, milk, mustard and macaroni. Turn into 1 1/2 quart casserole. Mix crumbs and butter. Sprinkle over tuna mixture. Bake in moderate oven at 375 degrees for 20 minutes. Serves 4 or 5. Easily doubled.