Tuna And Corn Bake - cooking recipe

Ingredients

7 oz rigatoni pasta
3 tbsp butter
2 tbsp flour
2 2/3 cups milk, heated
1 1/2 cups coarsely grated Cheddar cheese
1 can (15 oz) corn kernels, drained and rinsed
3 cans (5 oz each) tuna in water, drained and flaked
1 cup frozen peas
2 None green onions, finely chopped
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp lemon juice

Preparation

Preheat the oven to 425\u00b0F.
Cook the pasta in a large saucepan of boiling water according to package directions. Drain.
Meanwhile, melt the butter in a medium saucepan on medium heat. Add the flour and stir for 1 min or until the mixture bubbles and thickens. Gradually stir in the milk and continue to stir until the sauce boils and thickens. Stir in the pasta, 1/2 cup of the cheese, the corn, tuna, peas, onion, parsley and lemon juice. Season to taste. Spoon into a 2-quart baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, for 20 mins or until lightly browned.