I got to sit down with artist, comedian, travel blogger, food enthusiast, and my friend Rachel Covello for this episode. She talks to us about living with constant anxiety, and gives us a homey recipe from her mom for tuna casserole. Give a listen and try out the recipe yourself.

Recipe:

1 box of elbow macaroni cooked

1 can of cream of mushroom soup

1 can of milk (use the soup can to measure)

1 12oz can of white tuna packed in water, drained

1 bag of frozen peas and carrots - zap for 3 minutes

1 cup shredded cheddar cheese Parmesan cheese

Combine all ingredients except Parmesan. Lightly salt and pepper to taste. Sprinkle Parmesan cheese on top. Bake in lightly greased or Pam-sprayed foil casserole pan on 350 degrees for about 45 minutes.