Tuna Noodle Hot Dish

Prepared and recorded January 14, 2010. An improv lunch.

8 oz package elbow macaroni

1 can cream of mushroom soup (Campbell's™ of course)
about 1/2 can of milk
1 5 oz can chunk light tuna with pack water
2 T dried minced onion
1 small can mushrooms with pack water
2 roasted piquillo peppers, diced
1 t Frank's RedHot Original Hot Sauce™ 
salt and pepper to taste
grated parmesan cheese

Preheat toaster oven to 325 ºF. Boil noodles for about 12 minutes in two quarts of well-salted water, until just tender. Drain well. In the same saucepan over medium heat, combine all the other ingredients except the cheese. Mix well, stir in the cooked noodles, and heat through. Transfer to an 8X8 inch metal baking pan. Sprinkle on a generous layer of parmesan. Bake 30 minutes uncovered. Let stand about 15 minutes at room temperature before serving. Serves 3 to 4.