Annette Sym’S Creamy Tuna Bake

• 1 1/2 cups dried macaroni noodles
• 2 (425 g) cans tuna in water, drained
• cooking spray
• 1 teaspoon crushed garlic
• 2 cups sliced mushrooms
• 1/2 cup sliced shallots or 1/2 cup onion
• 1 cup frozen corn kernels
• 1 (310 g) can creamed corn
• 2 teaspoons low-sodium instant chicken bouillon granules (Massel)
• 60 g sachets 4 cheese sauce (Continental)
• 1 1/2 cups boiling water
• 1/2 cup grated tasty reduced-fat cheese

1. Preheat oven 180u0b0C fan forced.
2. Cook pasta as instructed on packet, leave to one side.
3. Thoroughly drain tuna, roughly break up and leave to one side.
4. Coat a large non-stick pan with cooking spray, saute garlic and mushrooms for 2 minutes.
5. Add tuna, shallots or onion, corn kernels, cream corn and stock powder and combine.
6. In a small bowl combine 4 cheese sauce with boiling water until blended.
7. Fold cheese sauce into the mixture in the pan, taking care that the cheese sauce and the other ingredients are well-combined.
8. Add pasta and stir well.
9. Transfer the tuna pasta mixture to a lightly greased casserole dish.
10. Sprinkle cheese over top and bake for 30 minutes or until cheese has melted and browned on top.

macaroni noodles, water, cooking spray, garlic, mushrooms, shallots, corn, corn, cheese sauce, boiling water, tasty

Taken from www.food.com/recipe/annette-sym-s-creamy-tuna-bake-116014 (may not work)