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Macaroni cheese and tuna bake

Calories per serving 425.

ingredients

serves 4
25 g (1 oz) low fat spread
25 g (1 oz) plain white flour
300 ml (10 fl oz) skimmed milk
150 g (5 1/2 oz) low fat soft cheese with garlic and herbs
100 g (3 1/2 oz) frozen peas
100 g (3 1/2 oz) frozen sweetcorn
1 red pepper, de-seeded and diced
200 g (7 oz) canned tuna in brine, drained and flaked
225 g (8 oz) quick cook macaroni
2 tomatoes, sliced
1 teaspoon dried oregano
salt and freshly ground black pepper

method

1. Preheat the oven to Gas Mark 5/l90°C/fan oven I70°C.

2. Gently heat the low fat spread in a small heavy based saucepan and stir in the flour Gradually add the milk, whisking until you have a smooth, thickened sauce. Remove from the heat and stir in the low fat soft cheese. Add in the peas, sweetcorn, red pepper, tuna and seasoning.

3. Cook the macaroni in a large saucepan of lightly salted, boiling water according to the packet instructions. Drain thoroughly and fold it into the tuna sauce.

4. Transfer the macaroni to an ovenproof dish and arrange the tomato slices on top. Sprinkle over the oregano and bake for 20 minutes.

What did you think?

6 people have helped to review this recipe. Thankyou!

Macoroni and tuna bake
posted by Sarah @ 04:17PM, 2/06/09
Took a while to prepare because of making the sauce but well worth the effort as it was absolutely delicious - only problem was I ate the entire lot in one sitting.....
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