Ingredients:

200 g elbow macaroni, boiled
225 g canned tuna fish, drained
100 ml mayonnaise
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 packet or celery soup
100 ml milk
125 g strong cheddar cheese, grated
100 g almonds, roasted (optional)

Method:

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 oven proof 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.

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