A quick and filling version of this classic made in a slow cooker

Ingredients

1 can condensed cream of mushroom soup

300mls evaporated milk

1 can of tuna, with brine (don't drain)

2 cups uncooked penne pasta

1 cup frozen peas

1 cup frozen corn

1 onion, chopped

1/3 cup water

1 cup grated tasty cheese

salt and pepper to taste

Method

Add all ingredients to the slow cooker (including the brine from the tuna), except the cheese. Cook on low for 5 hours. About 30 minutes before serving, stir in the cheese, or place the tuna past into an oven-proof dish, sprinkle the cheese on top and grill until crispy.