Tuna and Pasta Bake
- 8 oz (230 g) pasta shells 1 small red pepper cored,seeded, and finely chopped
- one 10.75 oz (305 g) can condensed cream of mushroom soup 3 3 tbsp chopped parsley
- 1 cup whole milk
- one 6 oz (170 g) can tuna in water, drained and flaked 1 1 cup grated Cheddar cheese
- 1 onion, finely chopped
Bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir, and cook for 2 minutes less than the time indicated on the package instructions.
Meanwhile, preheat the oven to 425°F (220°C) and butter an ovenproof casserole.
Drain the pasta. In the pasta pot, bring the mushroom soup and milk to a simmer over low heat. Stir in the tuna,onion, red pepper, parsley, and half of the cheese. Add the cooked pasta and stir. Season with salt and pepper.
Spread the mixture in the casserole and sprinkle with the remaining cheese. Bake for about 30 minutes, or until the top is golden brown. Serve hot.