Tuna elbows casserole

• elbow macaroni↗2 cups
• flaked tuna (, water packed is best)↗1
• diced celery1 cup
• green onions, thinly chopped↗2
• chopped sweet bell pepper (, green or red look best)1
• low-fat cream of celery soup, undiluted1
• low-fat milk↗1⁄2 cup
• shredded mild cheese (, cheddar, mozzarella, etc.)↗1 cup
• low-fat mayonnaise↗1⁄2 cup
• black pepper (about 1 tsp)↗

Step-by-step instructions

1. 1

   Heat the oven to 350 degrees.

2. 2

   Cook the macaroni until just tender and drain.

3. 3

   Combine cooked macaroni, tuna, celery, onion and bell pepper in a large bowl.

4. 4

   Heat the undiluted soup with the milk in a small saucepan.

5. 5

   When it is smooth, add the cheese and keep cooking it until the cheese is melted.

6. 6

   Remove the saucepan from the heat and stir in the mayonnaise and the black pepper.

7. 7

   Pour the saucepan contents over the macaroni mixture in the bowl and mix it up well to combine.

8. 8

   Pour the whole thing into a medium sized casserole dish (about 2 quart) that has been sprayed with no-stick spray.

9. 9

   Bake for 30 minutes.