Every cook should have a recipe for this quick one-dish meal, which is ideal at the end of a busy day
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|8 oz (230 g) pasta shells||1 small red bell pepper, cored, seeded, and finely chopped|
|one 10.75 oz (305 g) can condensed cream of mushroom soup||3 tbsp chopped parsley|
|1 cup whole milk||pinch of chili powder (optional)|
|one 6 oz (170 g) can tuna in water, drained and flaked||1 cup grated Cheddar cheese|
|1 cup frozen corn, thawed||salt and freshly ground black pepper|
|1 onion, finely chopped|
Bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir, and cook for 2 minutes less than the time indicated on the package instructions.
Meanwhile, preheat the oven to 425°F (220°C) and butter an ovenproof casserole.
Drain the pasta. In the pasta pot, bring the mushroom soup and milk to a simmer over low heat. Stir in the tuna, corn, onion, red pepper, parsley, chili powder, and half of the cheese. Add the cooked pasta and stir. Season with salt and pepper.
Spread the mixture in the casserole and sprinkle with the remaining cheese. Bake for about 30 minutes, or until the top is golden brown. Serve hot.
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