Tuna Casserole I

Adapted from an internet recipe.

This is an easy to assemble casserole, simple but but nice quality flavor. Links to the Shortcuts are listed in the Notes section.

Prep Time 20

Cook Time 30

Total Time 45

Course Main Dish

Cuisine American

Servings servings

500 grams dry elbow macaroni, (1 lb)
3 cans tuna, in water, drained, or 1½ cups fresh cooked, (about 185 g / 7 oz cans), Shortcut
1 can corn, drained, or 2 cups frozen or fresh, (425 g / 15 oz)
1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
225 grams Cheddar cheese, shredded, (8 oz)
salt and pepper, to taste

Heat a pot of salted water to boiling, then add the macaroni and cook until just tender, drain. Once the macaroni is added to the boiling water, go ahead and preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
While the macaroni is cooking, and add the drained corn, tuna, and soup to the baking dish.
Mix together.
Drain the macaroni when done and pour into the baking dish. Using a large spoon, mix everything together thoroughly. Salt and pepper to taste, spreading the mixture out evenly.
Sprinkle the cheese over the top.
Place in the oven for about 30 minutes or until the cheese is bubbly and starting to brown.
Serve and enjoy.