1 cup elbow macaroni
Water & oil for macaroni
1 cup thinly chopped celery
1/4 cup thinly chopped onion
2 tablespoon butter
1 can cheddar cheese soup; (4 ounce)
3/4 cup milk
1 can tuna; (9 1/4 ounce) drained & broken into chunks
1 red bell pepper; halved, sliced & diced
2 tablespoon shredded parmesan cheese
Parsley sprigs
Preheat oven to 425 degrees. Cook macaroni according to package directions. While macaroni is cooking, in a saucepan, cook celery & onion in butter until tender. Stir in soup, milk, tuna, & red bell pepper. Simmer. Transfer tuna, soup & celery mix to 2-quart casserole. Drain cooked macaroni. Rinse & add to casserole. Stir all ingredients until well mixed. Top with parmesan cheese. Cook, uncovered, until mixture is heated. Serve warm & parsley garnish.
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