This is an easy-to-make, tasty casserole which is also affordable. It feeds approximately four people and you can freeze what you don’t eat. I suggest you adapt it as you like, for example use as much tuna as you like, and whatever vegetables you have around or prefer. I used three 95g tins of tuna in spring water, and the vegetables I used were a mixture of frozen and fresh (well . . . kind of fresh. They’d been at the bottom of the fridge for a while, but they were still okay). Anyhow, this is how I made a tuna casserole.
3 x 95g tins of tuna in spring water
1 cup of pasta (spirals, macaroni or whatever)
A big hunk of chopped cauliflower (An absolutely divine vegetable)
A hunk of chopped broccoli including the stalk
A cup or so of frozen peas and corn.
A cup or two of milk, 2-3 tablespoons of cornflour, a pinch of salt, a dessertspoon of parmesan cheese.
Heat the milk and add the cornflour and salt mixed with milk in a little cup to thicken.
You probably know how to make a cheese sauce as it’s pretty basic, huh?
TOPPING: (if you’re not trying to lose post Covid19 weight):
2 tablespoons of grated cheese
2 tablespoons of sunflower seeds or raw sliced almonds
Preheat oven to 200 degrees
Simmer the pasta in hot water for around ten minutes, drain and add into a casserole dish. Add the tuna and the vegetables before the white cheese sauce and mix the lot.
Bake covered for 45 minutes, depending on your oven (Mine is major slow).
Sprinkle on the topping to make it look flash and add a delicious taste and bake for 10-15 minutes without the lid.
Serve and enjoy