Ingredients Jump to Instructions ↓

  1. 8 oz elbow macaroni

  2. 3 tablespoons butter

  3. 1/4 cup finely diced onions

  4. 2 tablespoons flour

  5. 1/2 red bell pepper, diced fine

  6. 2 cups milk

  7. 1 can (10 3/4 oz) condensed cream of mushroom soup

  8. 1 teaspoon salt

  9. 1/4 teaspoon pepper

  10. 1 can tuna (7-oz), well drained, broken into small pieces

  11. 1/2 cup frozen peas, thawed, drained

  12. 1 cup shredded cheddar cheese

  13. 1/2 cup plain bread crumbs

  14. 2 tbsp olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Cook the macaroni in salted water, according to directions. Drain, rinse in cold water, and add to a large mixing bowl.

  3. Melt the butter in a saucepan, and sauté the onions and bell pepper over med-low heat for about 2 minutes. Add the flour and continue cooking, stirring, for another 3 minutes. Whisk in the milk, mushroom soup, salt, and pepper, and stir on low heat until the mixture begins to simmer.

  4. Add the cooked sauce to the bowl of macaroni. Add the tuna, peas and 1/2 cup of the cheese, and mix with a spatula to combine. Pour the mixture into a 9 x 13 buttered casserole dish, and top with the rest of the cheese. Mix the breadcrumbs and olive oil until combined and spread evenly over the casserole. Bake for 35 to 40 minutes, until bubbling and browned.


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