Food & Wine
Tuna casserole
This American classic is a great cold-weather family meal. Petite peas add a touch of sweetness to this rich, hearty dish.
Ingredients:
- 220g ounces uncooked elbow macaroni
- 140g white tuna in water, drained
- ⅓ cup finely chopped red onion
- 110g reduced-fat cheddar cheese, shredded
- ¼ cup grated fresh Parmesan cheese
- 1 cup frozen petite green peas
- ½ cup Japanese breadcrumbs
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ½ cups reduced-fat milk
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- tablespoons canola oil
- Cooking spray
Method:
- Preheat oven to 190°C. Cook pasta according to package directions, omitting salt and fat and the drain.
- Heat oil and butter in a cooking pot over medium-high heat until butter melts. Add onion and sauté for 3 minutes.
- Reduce heat to medium. Sprinkle flour over onion mixture, stirring until blended.
- Cook, stirring constantly, for about 2 minutes. Gradually stir in milk.
- Bring to a simmer before stirring in cheddar cheese, salt, and pepper.
- Cook for 1 minute or just until the cheese melts. Now, stir in your peas and tuna.
- Add the pasta, tossing in the mixture to coat. Pour pasta mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
- Sprinkle with panko and Parmesan cheese.
- Bake at 190°C for 20 minutes or until golden.
We know what to eat to stay healthy. So why is it so hard to make the right choices?
Related links:
Our Partners
