Seafarer Spaghetti

300g spaghetti

30g butter

1 cup water

1 small chopped onion

1/4 cup chopped celery

1/4 cup plain flour

1/4 teaspoon salt

1&1/4 cups tomato soup

Pepper

1 cup water

1/2 cup cooked peas

200g shredded cheddar cheese

Method: Melt butter and fry onions and celery until tender. Stir in flour and cook for a few minutes. Add soup, water, half the cheese. Stir until cheese is melted. Add 1 large tin tuna, peas, salt and pepper. Reheat. Pour sauce over cooked spaghetti and sprinkle with remaining cheese.

Source: contributed by Heather Kelly, A.C.H. Ceduna Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.6.