Slow cooker Tuna Pasta Casserole

Ingredients

1 tin cream of mushroom soup

300mls cream or evaporated milk

2 large tins of tuna, with brine (don't drain)

2 cups uncooked macaroni

1 cup frozen peas

1 cup frozen corn (you can use whatever you like, mixed veges if you like!)

3 shallots or spring onions, chopped

1 cup shredded/grated cheese

1 tsp ground pepper

Method:

One by one  add all the ingredients to your slowcooker...albeit the cheese.

Remember if you want to use evaporated milk instead of cream, that's a lower fat option..
If you're in a bit of a hurry, pre-cook your macaroni for 5 minutes - this will cut down the cooking time in the slow cooker to 1 hour on high.
I love white and black pepper, but you can add other herbs like parsley or chives also if you like!
Cook on low for 5 hours or medium-high for 3 hours.  About 30 minutes before serving, stir in the cheese.