Tuna and Corn Bake

8 oz macaroni
1 can of 14 oz corn kernels
14 oz can tuna,drained
4oz mushrooms,chopped
1 can of cream of chicken soup
1/4 cup red capsicum(bell pepper), chopped
1 cup thin cream
8 ounce cheddar cheese, grated
1/4 cup chopped parsley

1 cup soft breadcrumbs
1/4 cup melted butter
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil

Cook macaroni in boiling water and drain and place to the side. Place soup,corn,red capsicum,tuna ,mushrooms ,cream cheese ,and parsley in the slow cooker. Mix together. Cover and cook on high for an hour or low for two hours until vegetables have softened.
Preheat oven to 380 Fahrenheit. Pour mixture into a greased casserole together with macaroni and mix well. For the breadcrumb topping mix all topping ingredients together. Sprinkle the topping pain all over the casserole and bake for 30 minutes or until golden brown. Soo delicious!
Serves 6-8


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