Tuna Macaroni Casserole

Ingredients

Basic Recipe:
1/2 packet [250 gm] smooth elbow macaroni
3 small tins flaked tuna in oil*, drained
1 tin cream of mushroom soup**
1/2 tin fresh milk***
1 large Spanish or Bombay onion, diced
1 green pepper [capsicum], diced****
mushrooms, fresh or canned, sliced*****
butter, to saute******
salt and pepper, to taste
Parmesan cheese or any other grated cheese

Instructions

1. Cook macaroni as per packet instructions, or to your liking; drain.
2. Place the boiled the macaroni in a casserole dish or pan.
3. Add some butter to your cooking pot.
4. Saute the diced onion, green pepper and mushroom.
5. Add in the flaked tuna. Stir.
6. Add the mushroom soup and pour in the milk. Stir well.
7. Add in salt and pepper to taste.
8. Simmer for about 10 to 15 minutes.
9. Pour over the macaroni.
10. Spread cheese on top.
11. Bake in a preheated 150 degrees F for 30 minutes or until the top is golden brown.
12. Can be served hot or cold.
13. Best served hot with plain salad.

Notes

* Tuna - you can add more if you want.
** I used Campbell's Cream of Mushroom Soup
*** I use full-cream milk instead of fresh milk because I omit Step 10 for my Macaroni Recipe
**** I use a mixture of capsicums, eg red, yellow and green, to add colour to the dish
***** I use Swiss Brown fresh mushrooms
****** I use a mixture of butter and olive oil to saute

My Version:
Follow Steps 1 to 8. Add the drained macaroni to the pot. Mix well. Taste and adjust seasoning. Then, put into the casserole dish or pan. And bake for 10 minutes in the preheated oven. I don't bake it with the cheese as I find it too rich and creamy.

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