200 g elbow macaroni, boiled
225 g canned tuna fish, drained
100 ml mayonnaise (recipe page 115)
1 medium onion, finely chopped
1 medium capsicum, finely chopped
1 medium pimento, finely chopped
½ tsp salt
300 ml cream of mushroom soup can or pkt, or celery soup
100 ml milk
125 g strong cheddar cheese, grated
100 g almonds, roasted (optional)
Preheat oven to gas mark 5/190° С.
Combine soup and milk in a heavy based pan, heat through, stirring constantly. Add the cheese and continue cooking until the cheese melts. Pour into a two-quart ovenproof casserole dish. Add all other ingredients, except almonds and mix together. 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.