Tuna Mornay Casserole
- 1/2 tbsp cornstarch
- 1 1/2 cups low-fat milk
- 5 oz aged cheese, grated
- 14 oz can corn, drained
- 14 oz can tuna in water, drained, flaked
- 4 oz risoni pasta, cooked according to package instructions
- 5 oz frozen peas
- 3 None shallots, finely chopped
- 2 tbsp lemon juice
- 1 oz breadcrumbs
- None None salad, to serve
- Preheat oven to 400u0b0F. For the sauce, combine the cornstarch and 1/4 cup of the milk in a bowl. Pour remaining milk into a saucepan and bring to a boil over high heat. Whisk in the cornstarch and boil 1 min, stirring, until thickened. Stir in 1/4 of the cheese, the corn, tuna, pasta, peas, onion and lemon juice. Season with pepper and spoon into a 7-cup ovenproof dish or 4 individual ramekins. Combine the remaining cheese with the breadcrumbs and sprinkle on top. Bake 20 mins, until golden. Serve with salad.
cornstarch, lowfat milk, aged cheese, corn, tuna, risoni pasta, frozen peas, shallots, lemon juice, breadcrumbs, salad
Taken from recipes-plus.com/api/v2.0/recipes/29319 (may not work)