Tuna Macaroni Casserole - cooking recipe

Ingredients

7 oz macaroni
1 tbsp butter
1 stick celery, finely chopped
1 medium red pepper, seeded and chopped
2 tbsp flour
3 cups milk
2 cans (7 oz each) tuna packed in water, drained and flaked
1 cup grated Cheddar cheese
6 None green onions, thinly sliced
3 tbsp chopped parsley
1 tsp grated lemon peel
1 tbsp lemon juice
1/2 tsp cayenne pepper
None None Mixed green salad, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly spray four 1 1/2 cup ovenproof dishes with no-stick cooking spray. Place dishes on a baking pan. Set aside.
Cook the pasta according to the package directions. Drain and place in a large bowl.
Meanwhile, melt the butter in a medium saucepan on medium heat. Add the celery and pepper; cook, covered, stirring frequently, for 5 mins or until softened. Stir in flour; cook and stir for 1 min. Remove from heat; gradually stir in milk. Return the pan to medium-high heat. Cook and stir until mixture boils and thickens. Cook for 1 min. Remove from heat.
Add sauce to the pasta with along the tuna, 2/3 cup of the cheese, onions, 2 tbsp of the parsley, lemon peel and juice, and cayenne pepper. Mix well. Spoon mixture into prepared dishes; sprinkle with remaining 1/3 cup cheese.
Bake for 15 mins or until golden brown and bubbling. Let stand for 5 mins. Sprinkle with remaining 1 tbsp parsley. Serve with salad.