Ingredients
500g Macaroni pasta elbows
Greenseas Tuna Chunks in Spring Water®
Approx. 900ml milk
100g Butter
200g Finely chopped onion
60g Flour
500g Golden Circle® Corn Kernels
250g tasty cheese, grated
20-25 Cherry tomatoes, halved
NUTRITION INFORMATION | ||
|---|---|---|
| Avg. Quantity per serve | Avg. Quantity per 100g | |
Method
Cook the macaroni pasta according to packet directions. Drain and rinse in cold water. Drain again and set aside.
Preheat oven to 190°C (fan assisted) .
Drain the tuna and reserve the liquid in a jug adding in enough milk to make up 1 litre.
Melt the butter in a large saucepan. Add the onion and cook to soften over a medium low heat. Stir in the flour and allow it to cook out for a minute or two. Gradually add the measured milk and tuna liquid, stirring constantly, bringing to the boil until the sauce is smooth and thickened. Reduce the heat. Stir in corn kernels. Continue stirring and cooking for a further 2 minutes. Remove from the heat. Stir in the grated cheese and cooked macaroni. Fold in the drained tuna. Season to taste. Spoon into lasagne style ovenproof dishes. Top with cherry tomato halves.
Bake for 30-35 minutes until top is golden and pasta bake hot
Tips
What do I need?
Select All
1
500g Macaroni pasta elbows
2
1kg pouch Greenseas Tuna Chunks in Spring Water®
3
Approx. 900ml milk
4
100g Butter
5
200g Finely chopped onion
6
60g Flour
7
500g Golden Circle® Corn Kernels
8
250g tasty cheese, grated
9
20-25 Cherry tomatoes, halved
Add To Shopping List
