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Tuna Casserole (serves 4)

Ingredients:
Pasta (Large Shells) - 600grams
Solid White Tuna in water (2 cans) - 240grams
Sweet Summer Peas - 400grams
Velveeta Cheese - 250grams
2 cans creamy Mushroom soup - 500ml
milk - 500ml
1 whole onion

Preparation:
Fill 3/4th of a large cooking pot with water and bring to a boil. Throw in pasta.
Chop onion into fine pieces.
Mix mushroom soup, milk and onion in a small pot and bring to light simmer.
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Drain pasta. Mix in the large pot with tuna and peas. Mix in the mushroom soup mixture.
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Put half the pasta into a large oven pan
Slice the velveeta cheese into thin slices and layer it on top of the pasta.
Add on the rest of the pasta. Slice up the remainder of the velveeta cheese and layer it on top.
Cover with aluminum foil and bake for 45 minutes.
Serve!

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