Starburst & Tuna Casserole

Today I ate an entire package of Starbust, California flavours with names such as "Aztec Fruit Punch" & "Limon". I'm...menstrating...and therefore NEED chocolate, meat, & sugar in higher quantities than usual. So, yesterday it was $0.50 worth of the Reece's Pieces in the Big Brothers/Big Sisters dispenser. Today was more of the same, but I only had 1 quarter left, and I needed something a little more so spent a $1.25 (two dimes & a nickle, or I would have gotten another $0.25 worth of Reece's Pieces) on Starbursts. First I had the red one, can't remember which flavour that was since they were suddenly all gone from the package before I even noticed the flavour names...Then I tried the other flavours. Then I put the rest in my drawer, and piled stuff on top of them to avoid eating more. Of course, this lasted about an hour & a half and then I had to have one more, which ended up being the rest of them. I just can't help myself. I haven't had much candy lately, except for the gummies my Supervisor brought a week or so ago, so it's not as if I have a serious problem or anything. Okay, and there were the 5 for a $1 candies from the vegetable market (which were delicious by the by). I think that's it, except for maybe a couple of mints here & there. So, I don't consider myself a candy junkie - I think I'm fine. It's just Starbursts - they're so jam-packed full of flavour my taste buds take over and I eat them before I can even think about it. My tongue has a residual tingle just thinking about them.
As for the Tuna Casserole, that's my dinner. I got this recipe from Canadian Living, as part of a Campbell's ad:

Tuna Penne Bake

2 1/2 cups penne pasta, uncooked ('cause you're gonna cook it shortly)
1 cup frozen peas
1 can Campbell's Condensed Cream of Celery Soup
2/3 cup 1% Milk
2 cans tuna, drained & flaked
3 tbsp whole grain Dijon mustard ( I'm not sure if 'whole grain' has any meaning so I just use the Dijon I have in my fridge)
1/2 cup shredded cheddar cheese
1 cup mixture of coarsely chopped onion & mushrooms
Cracked black pepper

Cook the pasta (see I told you), omitting salt. Add peas for last 5 min. of cooking. Drain & set aside. Combine in 2 L. baking dish: soup, milk, tuna, mustard, and half of the cheese. Gently stir in pasta, peas, and onion-mushroom mixture. Top with remaining cheese. Sprinkle with the pepper. Bake at 400 degree F until bubbling & hot, about 30 min.
The Jennifer twist: add salt when cooking the pasta, whichever brand of soup is on sale, use only 1 can of Tuna but add more peas, use double the cheddar and of course Skim Milk. Either way it's yummy as all get out. Enjoy!