Cheesy Tuna And Corn Macaroni Bake
Preparation time is 30minutes
Cook time is 35minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 4.85 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 425grams Greenseas Tuna Chunks in Springwater
- 410grams Golden Circle Corn Kernels, drained
- 400grams dried macaroni pasta
- 350milliliter milk
- 50grams butter
- 100grams onions, finely chopped
- 30grams flour
- 100grams tasty cheese, grated
- 2 large tomatoes, sliced
Nutrition per serving
3600kJ / 860Cal
3600 Kilojoules or 860 Calories
41% of daily energy intake*
Protein
54.5grams
Fat
26.2grams
Carbs
96.5grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Cook the macaroni pasta according to packet directions. Drain and rinse in cold water. Drain again and set aside.
Step 2 of 5
Preheat oven to 190°C (fan assisted).
Step 3 of 5
Drain the Greenseas Tuna in Springwater and reserve the liquid in a jug adding in enough milk to make up 500 ml.
Step 4 of 5
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 the drained Golden Circle 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 sliced tomatoes.
Step 5 of 5
Bake for 30-35 minutes until top is golden and pasta bake hot.
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