Ingredients
400g seashell pasta
15ml vegetable oil
305g condensed cream of mushroom soup
425g mixed vegetables, drained
140g canned tuna, drained
200g shredded Cheddar cheese
salt and pepper to taste
Directions
Step 1
Boil a large pot of lightly salted water and add 15ml of oil to prevent sticking. Cook pasta for 8 to 10 minutes until al dente. Drain and set aside. Preheat the oven to 175°C.
Step 2
In a 2-quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 150g of the cheddar cheese. Gently fold in the cooked pasta. Pour the mixture into an 11x7 inch baking dish and sprinkle the remaining 50g of cheese on top.
Step 3
Bake in the preheated oven until the cheese is melted and bubbly.