Ingredients
2 cups dried macaroni pasta
cooked
1 soup
e.g., cream of mushroom or chicken
1 tin (375ml) evaporated milk
1 (425g) tin tuna
1/2 red capsicum
2 cups cheese
grated
1 cup frozen corn
1 small onion
diced
salt and pepper
to taste
1 cup breadcrumbs
Equipment
- 1 bowl
- 1 baking dish
Instructions
- In a bowl, combine soup and evaporated milk.
- Add tuna, macaroni, red capsicum, corn, onion and half of the cheese. Mix well.
- Pour into a baking dish and top with the breadcrumbs and remaining cheese.
- Bake at 180°C for 30 minutes.
Notes
Tip
This can be made ahead of time and reheated.
Variation
You can toss in other vegetables that you have on hand to increase the vegetable content in this recipe.
Storage
Store leftovers in an airtight container in the refrigerator. Can be made ahead and stored before baking.
