Tuna Casserole

4 People
45 min.
easy

A tasty recipe with assorted vegetables and tuna creamily mixed on a bed of buttery pasta. Make the meal more appealing to children by topping the Tuna Casserole with grated cheese.

Tips

Better For You Tips: To increase the vegetable content of this dish use some diced frozen carrots and swop out the macaroni for wholewheat macaroni to increase the fibre.

Ingredients

15 ml olive oil
100 g dry breadcrumbs
60 g cheese, grated
15 ml Robertsons mixed herbs
1 Knorr chicken stock pot
400 ml hot water
150 ml low fat milk
30 ml margarine
1 medium-sized onion, finely sliced
30 ml flour
400 g macaroni elbows, cooked
170 g x 2 tins of canned tuna, drained and flaked
150 g frozen peas, defrosted

Cooking Method

Combine together the oil, bread crumbs, grated cheese and Robertsons Mixed Herbs in a small bowl and set aside to use as topping.
In a separate bowl, whisk together the Knorr Chicken Stock Pot, hot water and milk. Set aside.
In a medium sized saucepan, melt the margarine over medium-high heat and cook the onion for 4-5 minutes until transparent but not brown. Add the flour to coat the onions. Slowly whisk in the stock mixture, stirring constantly until sauce starts to thicken. Cook gently on low heat for 6-8 minutes.
Stir in pasta, tuna, and peas.
Transfer tuna mixture to casserole dish, and top with herbed bread crumb mixture.
Bake until sauce is bubbling, and crust is golden, for about 20 minutes. Cool slightly before serving.