- 1-1/2 cups elbow macaroni
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/4 cup chopped onion
- 1 10.75-ounce can condensed cream of mushroom soup
- 3/4 cup milk
- 2 6-ounce cans tuna, drained and flaked
- 1 cup frozen peas, thawed
- 1 tbsp grated Parmesan cheese
Preheat the oven to 375 degrees. Spray a 2 quart baking dish with no-stick spray. Set aside.
Cook macaroni, celery, carrot, and onion in a large pot of boiling water for 8-10 minutes or until macaroni is tender; drain and and return to pan. Stir in soup and milk, then fold in tuna and peas. Pour into baking dish.
Cover and bake for 25 minutes. Stir, then sprinkle with cheese. Bake, uncovered, about 5 minutes more or until heated through.
6 servings