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
Preparation:
- Cook macaroni in boiling water according to package directions until tender, drain and rinse.
- 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.
- Add flour, salt and pepper; cook, stirring, until smooth and bubbly.
- Add milk and mushroom soup and stir over low heat until smooth and thickened.
- Add cooked drained macaroni, flaked tuna, peas, and about half of the cheese to sauce mixture, stirring constantly.
- Pour the mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs.
- Bake at 350° for 30 to 40 minutes, or until nicely browned.
