RECIPES FROM OESOPHAGEAL PATIENTS

Tuna and Elbow macaroni Casserole

• 1 ½ cups elbow macaroni
• 1 can cream of mushroon soup
• ½ to ¾ cup milk
• Salt &Pepper to taste
• 1 teaspoon parley flakes (or a few chopped sprigs fresh parsley)
• 1 teaspoon celery flakes (I used a dash of Worcester sauce -didn't have celery flakes or celery to hand)
• Dash chilli powder (go easy - it's acid forming!)
• 1 can (6 - 7 oz) -usual size- tuna fish
• Grated cheddar cheese

1. Cook elbow macaroni as directed on packet, drain and place in a 2 pint casserole dish.
2. Add rest of ingredients except milk and cheese and mix thoroughly.
3. Add enough milk to get it to the consistency that will be suitable for your soft food family member. Alternatively make if fairly stiff for rest of family and then, after cooking, mix some with extra milk and use blender if necessary.
4. Top with grated cheese and bake in moderate oven (about 350F) for about 30 mins.

This smelled great while cooking and tasted good too. It might be interesting to experiment using different herbs. Very quick and easy to put together.