This recipe was passed on to me by my ex-fiance from Texas. (The less said about that, the better. :-))
Tuna Pasta Bake
1lb elbow macaroni (500g)
4 5oz (142g) tins tuna in water - you can use either light chunk tuna or albacore
1 large onion - sliced
2 small tins mushrooms pieces
2 cloves garlic - crushed
1 1/2 cups peas
1 cup corn
2 tins cream of mushroom spoup
1 4 cup bag cheddar cheese - shredded
Pre-heat oven to 400F (200C).
Cook the pasta according to the directions on the box, drain and set aside.
Meanwhile, saute the onions in butter until soft, then add the mushrooms and garlic and cook on high heat browning slightly.
Put all the tuna into a bowl and break up into very small pieces.
Combine pasta, onion/mushroom mixture, tuna, peas, corn, mushroom soup and half the cheese and stir well to combine. (Appetizing huh??)
Place the mixture into a lasagne dish, smooth out and top with the remaining cheese.
Bake for 30 minutes or until cheese is golden.
You could experiment with the cheese, like Gruyere or something similar, to really "adult" it up a bit. It would also be really good with fresh peas, corn and mushrooms.
I put some of this sauce: http://www.mikeanddianes.com/engine/cart/details.aspx?id=2 because it has a really great depth of flavour and if you're not sweating, you're not eating.
This is a fairly simple thing to put together for a family dinner during the week. (Although Connor is still being a pain by only eating certain thing.)