Tuna Mornay Casserole - cooking recipe

Ingredients

1/2 tbsp cornstarch
1 1/2 cups low-fat milk
5 oz aged cheese, grated
14 oz can corn, drained
14 oz can tuna in water, drained, flaked
4 oz risoni pasta, cooked according to package instructions
5 oz frozen peas
3 None shallots, finely chopped
2 tbsp lemon juice
1 oz breadcrumbs
None None salad, to serve

Preparation

Preheat oven to 400\u00b0F. For the sauce, combine the cornstarch and 1/4 cup of the milk in a bowl. Pour remaining milk into a saucepan and bring to a boil over high heat. Whisk in the cornstarch and boil 1 min, stirring, until thickened. Stir in 1/4 of the cheese, the corn, tuna, pasta, peas, onion and lemon juice. Season with pepper and spoon into a 7-cup ovenproof dish or 4 individual ramekins. Combine the remaining cheese with the breadcrumbs and sprinkle on top. Bake 20 mins, until golden. Serve with salad.