Ingredients 200 g elbow macaroni, boiled
225 g canned tuna fish, drained
1 medium onion,
finely chopped
100 ml mayonnaise
1 medium pimento, finely chopped
1 medium capsicum, finely chopped
300 ml cream of mushroom soup can or packet or celery soup
½ tsp salt
100 g
almonds, roasted (optional)
100 ml milk
125 g strong cheddar cheese, grated
Directions 1. Preheat oven to gas mark 5/190º C. Combine soup and milk in a heavy based pan, heat through, stirring constantly. Add the cheese and continue cooking until the cheese melts.
2. Pour into a two-quart ovenproof casserole dish. Add all other
ingredients, except almonds and mix together.
3. Sprinkle almonds on the noodle mixture and bake for 30-40 minutes or until bubbly and cooked through. Serve hot.
Note: Do not add salt as soup and cheese are salty.