Creamy Tuna Pasta Bake

• 3 cups of medium pasta (your choice)
• 425 g chunk tuna, drained
• 2 teaspoons butter
• 1 medium onion, chopped
• 2/3 cup chopped mushroom
• 1 small green pepper, deseeded and chopped
• 2/3 cup of mixed frozen peas and corn
• 2 hard-boiled eggs, sliced (optional)
• 200 ml sour cream
• 150 ml mayonnaise (Hellmans is the best)
• 1 teaspoon packed Dijon mustard
• 1 tablespoon lemon juice
• salt and pepper (to taste)
• 2/3 cup of grated cheese
• 2/3 cup of crushed corn flakes
• 1 medium tomatoes, sliced

1. Cook pasta according to package, drain and leave to one side.
2. Preheat oven to 175 degrees and grease a large casserole dish.
3. In a small saucepan add the butter and saute the onions, mushrooms and pepper until soft, drain and leave to cool.
4. In a large mixing bowl combine all the vegetables, tuna, sour cream, mayonnaise, mustard, lemon juice. Season with salt and pepper.
5. In a large casserole dish add the cooked pasta and boiled eggs. next add the vegetable/tuna mixture, gently combining everything together.
6. Top with the crushed cornflakes and sprinkle on the cheese.
7. Bake in the oven until bubbly (about 30 minutes). Add the sliced tomato before serving.

pasta, tuna, butter, onion, mushroom, green pepper, corn, eggs, sour cream, mayonnaise, mustard, lemon juice, salt, grated cheese, corn flakes, tomatoes

Taken from www.food.com/recipe/creamy-tuna-pasta-bake-163045 (may not work)