300g/10 oz penne pasta
400g/14oz broccoli, cut into small florets
200g can tuna, drained
295g can condensed mushroom soup
150ml/1/4 pint milk
100g/4oz cheddar, grated
1 packet of ready salted crisps
Preheat the oven to 200 c/fan 180c. Cook pasta in salted water for 10-12 minutes. Add the broccoli for the last 3 minutes of cooking then drain.
Tip the pasta and broccoli into a shallow ovenproof dish. Scatter the tuna over. MIx the soup with with the milk, then pour over the pasta and toss it all together gently.
Scatter over two-thirds of the cheese. Lightly crush the crisps in the bag, then sprinkle over the pasta. Top with the remaining cheese. Bake for 15 minutes until the topping is golden. Serve immediately.