You will need…
1 ½ cups dried macaroni pasta
2 x 425g cans tuna in spring water drained
cooking spray
1 teaspoon crushed garlic
2 cups mushrooms sliced
½ cup shallots or onion sliced
1 cup frozen corn kernels
1 x 310g can creamed corn
2 teaspoons salt reduced chicken style stock powder (Massel®)
2 x 30g sachets 4 cheese sauce (Continental®)
1½ cups boiling water
½ cup grated tasty cheese
Method…
Preheat oven 180ºC fan forced.
Cook pasta as instructed on packet, leave to one side. Drain tuna and roughly break up, leave to one side. Coat a large non-stick frypan with cooking spray, saut garlic and mushrooms, cook 2 minutes. Add tuna, shallots, corn kernels, cream corn and stock powder and combine. In a small bowl combine 4 cheese sauce with boiling water until blended. Add cheese sauce to pan, fold together. Add pasta and stir well. Pour into a casserole dish. Sprinkle cheese over top and bake 30 minutes or until cheese has melted and browned on top.
You can also substitute the tuna for 500g of cooked diced chicken pieces.
For an extra yummy topping, I like to sprinkle with bread crumbs and and halve whole baby beetroots and place them on top before cooking. Serves: 6
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