In keeping with the idea of showing you our family’s favourite tummy fillers – favourite for us because they’re easy and for them because they’re tasty and lots of it – here’s our tuna pasta bake.
Most families will probably end up with enough leftovers for another dinner, but we rarely do. I’d love to heat this up at work. Would beat a jam sandwich.
You will need:
500g pasta of your choice
1 tablespoon butter
1 onion, chopped roughly
3 tablespoons plain flour
3 cups milk
1 tablespoon wholegrain mustard
1 cup cheddar cheese, grated
425g can tuna in spring water, drained
1/4 cup capsicum, chopped
1/2 cup breadcrumbs
STEP ONE: Preheat oven to 180 degrees.
STEP TWO: While you cook pasta in one saucepan, move on to step two.
STEP THREE: Over medium heat, melt butter in saucepan then add the onion and cook, stirring, for a couple of minutes.
STEP FOUR: Add flour to onion mix and cook, stirring, for a further minute.
STEP FIVE: Remove from heat, and gradually add milk by continuously stirring.
STEP SIX: Return the milk to the heat and continue to stir for 5 minutes until thickens.
STEP SEVEN: Remove from heat. Stir in the mustard, cheese, tuna, capsicum and pasta (it should be cooked and drained by now).
STEP EIGHT: Pour whole mix into a dish, sprinkle breadcrumbs on top and cook in oven for 25 minutes, or until top is browned.
When not typing away over here and checking his stats every two minutes Bruce Devereaux hangs out at his ‘BIG FAMILY little income’ Facebook Page.
’raising a family on little more than laughs’