Tuna Casserole

OK I'm going to admit something here - I love tuna casserole made with canned cream of mushroom soup (GASP). It might be the nostalgia. When I was a kid my friend Debbie's mother used to make this. The first time I had it over her house, I came home and begged my mother to get the recipe. Then I would constantly ask my Mom to make it. The original was made with egg noodles. I've since adapted it to use pasta and changed a few other things but it still tastes good or is that the nostalgia talking??

Tuna Casserole (adapted from Lois Janeczko)

1 onion, chopped
olive oil
salt
3 sprigs thyme
1/2 c white wine
2 cans tuna (used to be 6oz but no any more)
2 can cream of mushrooms soup (concentrate 10 oz)
1/2 c grated Parmesan cheese
1 t dried thyme
1 lb pasta, spirals (or some other pasta that will "catch" the sauce)
parsley

Cook pasta until very al dente (you want it pretty firm because it will continue to cook in the oven). In a skillet add onion, olive oil, salt and thyme. Saute until golden brown. Add white wine and cook until wine dissipates. Remove thyme sprigs. Add tuna, cream of mushroom soup, and Parmesan until heated through. Add cooked pasta. Add some parsley.

Place pasta into a butter 9x13 pan and cook at 350 for 30 minutes. Let sit for 5-10 minutes before serving.

OK time for another admission - I never wait the 10 minutes before serving. I just can't. I love the crispy edges too. So is it the nostalgia or is it really good? Let me know.