INGREDIENTS: - 300g dired macaroni pasta - 50g reduced fat margarine spread - 1/4 cup plain flour - 2 cups reduced fat milk - 2 teaspoons wholegrain mustard - 1 cup reduced fat grated tasty cheese - 425g can tuna in springwater, drained, flaked - 4 green onions, thinly sliced - 1 cup frozen peas, corn and capsicum - 1/2 cup fresh breadcrumbs Preheat oven to 200'c/180c' fan forced. Grease a 6 cup capacity baking dish. Cook pasta in a saucepan of boiling water, following packet directions, until just tender. Drain. Transfer to a bowl. Melt spread in a saucepan over medium heat. Add flour. Cook, stirring with a wooden spoon, for 1 - 2 minutes or until mixture bubbles. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until thickened. Stir in mustard and 1/2 cup cheese. Season with pepper. Cook for 2 minutes or until combined and cheese melted. Stir in tuna, onion, frozen vegetables and pasta. Spoon into prepared dish. Sprinkle with breadcrumbs and remaining cheese. Bake for 20 - 25 minutes or until golden. Stand for 5 minutes. Serve. (Source: Australia's Super Food Ideas October 2010)
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