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Cook Time: 45 minutes Ingredients:

  • 1 400g can tuna, drained
  • 250g elbow macaroni
  • 4 tablespoons butter
  • 3 tablespoons finely chopped onion
  • 2 tablespoons finely chopped green capsicum
  • 2 tablespoons plain flour
  • 3/4 teaspoon salt or seasoned salt
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 1/2 cup frozen peas, thawed
  • 1 can corn kernels
  • 1 can cream of mushroom soup
  • 1 cup shredded Cheddar cheese
  • buttered soft bread crumbs


  1. Cook macaroni in boiling water according to package directions until tender, drain and rinse.
  2. Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and sauté over low heat for about 3 to 4 minutes, until tender.
  3. Add flour, salt and pepper; cook, stirring, until smooth and bubbly.
  4. Add milk and mushroom soup and stir over low heat until smooth and thickened.
  5. Add cooked drained macaroni, flaked tuna, peas, and about half of the cheese to sauce mixture, stirring constantly.
  6. Pour the mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs.
  7. Bake at 350° for 30 to 40 minutes, or until nicely browned.
Page last modified by brett on March 15, 2012, at 10:56 PM