Pepper Pallooza Tuna Casserole
Ingredients
1 Tablespoon Rosemary
1/4 tablespoon Salt
1/2 tablespoon Black Pepper
1 tablespoon Garlic
1/2 tablespoon parsley
1 stick of Margarine
1 cup of Milk
1 cup shredded Mozzarella Cheese
1 cup grated Parmesian Cheese
1 Diced Red Bell Pepper
1 Diced Green Bell Pepper
1 Diced Banana Pepper
1 Diced Chile Pepper
1 bag mixed Peas and Carrots
2 cans Cream of Mushroom soup
2 boxes macaroni shells
5 cans of Tuna in Water.

Steps
Fill a 2 quart pot 3/4 of the way with water, and bring to a rolling boil. Pour in shell noodles and cover for 10 minutes. When shells are tender, pour into a strainer.

The Sauce
Return your shell free pot to the stove on medium heat, pour in Margarine. Once melted, toss in the diced peppers, peas, carrots, and lightly saute. Stir in Mushroom Soup, Milk, Salt, Pepper, Garlic, Rosemary, Parsley

Slowly integrate the shells into the sauce, if you need to do this in a large mixing bowl do so. Stir in the Tuna either all at once or one can at a time. Stir in Mozzarella cheese. Pour mixture into greased casserole dish, 9x12 or larger. 9x12 leaves some extra that can be frozen. Sprinkle Parmesian cheese on top of dish evenly.

Preheat your oven to 375 and bake for 30-45 minutes.