Ingredients:

  • 8 oz (225 g) elbow macaroni
  • 1 can (10.5 oz / 300 g) cream of mushroom soup
  • 1 cup (240 ml) milk
  • 1 (5 oz / 140 g) can tuna, drained and flaked
  • 1 cup (100 g) frozen peas
  • 1 cup (100 g) shredded cheddar cheese, plus extra for topping
  • 1 tsp (5 g) Dijon mustard
  • Salt and pepper, to taste
  • ½ cup (60 g) breadcrumbs
  • 2 tbsp (30 g) unsalted butter, melted

Instructions:

  1. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, according to package instructions. Drain and set aside.
  2. In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth. Stir in the flaked tuna, peas, shredded cheese, mustard, salt, and pepper.
  3. Add the drained pasta to the sauce mixture, folding gently to combine.
  4. Pour the tuna mixture into the prepared casserole dish, spreading evenly.
  5. In a small bowl, mix breadcrumbs with melted butter until evenly coated. Sprinkle this mixture over the casserole, and add extra cheese if desired.
  6. Preheat the oven to 350°F (175°C). Bake the casserole for 25-30 minutes, or until hot and golden brown on top.
  7. Allow to sit for 5 minutes before serving.