1 cup uncooked elbow macaroni
1/2 cup milk
1 (10 oz.) can cream mushroom soup
1/2 green pepper, diced
1/2 onion, diced
1 (6 1/2 oz.) can tuna
8 oz. block Mozzarella, divided
1/2 tsp. salt
1/4 tsp. pepper

Cook macaroni al denté. Mix rest of ingredients together using only 4 ounces Mozzarella, cubed. Put mixture into a glass baking dish. Put the sliced Mozzarella that is remaining on top of casserole.

Bake in a 350°F oven for 30 minutes or until cheese turns slightly brown.