Annette Sym’S Creamy Tuna Bake - cooking recipe

Ingredients

1 1/2 cups dried macaroni noodles
2 (425 g) cans tuna in water, drained
cooking spray
1 teaspoon crushed garlic
2 cups sliced mushrooms
1/2 cup sliced shallots or 1/2 cup onion
1 cup frozen corn kernels
1 (310 g) can creamed corn
2 teaspoons low-sodium instant chicken bouillon granules (Massel)
60 g sachets 4 cheese sauce (Continental)
1 1/2 cups boiling water
1/2 cup grated tasty reduced-fat cheese

Preparation

Preheat oven 180\u00b0C fan forced.
Cook pasta as instructed on packet, leave to one side.
Thoroughly drain tuna, roughly break up and leave to one side.
Coat a large non-stick pan with cooking spray, saute garlic and mushrooms for 2 minutes.
Add tuna, shallots or onion, corn kernels, cream corn and stock powder and combine.
In a small bowl combine 4 cheese sauce with boiling water until blended.
Fold cheese sauce into the mixture in the pan, taking care that the cheese sauce and the other ingredients are well-combined.
Add pasta and stir well.
Transfer the tuna pasta mixture to a lightly greased casserole dish.
Sprinkle cheese over top and bake for 30 minutes or until cheese has melted and browned on top.