185g (6oz.) macaroni shells
1 x 425g can tomato soup
1 x 425g can pineapple pieces
1/2 cup sliced green capsicum
1 x 454g can tuna (drained)
Method: Cook macaroni and drain. Heat tomato soup and juice from pineapple pieces, stirring gently until boiling. Put tuna in an oven-proof dish, spread cooked macaroni on top. Pour hot contents in saucepan over the macaroni, spreading capsicum and pineapple evenly. Cover and bake in a moderate oven for 30-35 mins. Serve with potato crisps and cooked, buttered vegetables.
1 x 425g can tomato soup
1 x 425g can pineapple pieces
1/2 cup sliced green capsicum
1 x 454g can tuna (drained)
Method: Cook macaroni and drain. Heat tomato soup and juice from pineapple pieces, stirring gently until boiling. Put tuna in an oven-proof dish, spread cooked macaroni on top. Pour hot contents in saucepan over the macaroni, spreading capsicum and pineapple evenly. Cover and bake in a moderate oven for 30-35 mins. Serve with potato crisps and cooked, buttered vegetables.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia: n.d., after 1987), p.20.
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