Tuna Spaetzle Bake (adapted from The Kitchen is My Dance Floor)
1 can cream of mushroom soup
1 can of tuna
1 small can sweetcorn
salt and pepper
115g cheddar cheese, grated
Preheat the oven to 180C.
Bring a pan of water to the boil and cook the spaetzle according to packet instructions.
Meanwhile make the sauce. Combine the mushroom soup, tuna and milk in a pan over a medium heat, season and slowly heat but do not boil.
Add the sweetcorn and half the cheddar and stir until it has melted. Add in the noodles and stir until they are thoroughly covered in the sauce.
Transfer to an ovenproof dish, sprinkle over the rest of the cheese and the breadcrumbs. Cover the dish with foil and bake in the oven for 15-20 mins. Remove the foil and cook for another 8-10 mins until the cheese is golden and the dish is bubbling. Serve.