Macaroni and cheese with tuna
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macaroni pasta, 1½ cups
broccoli, ½ head, cut into small florets
frozen peas, 1 cup, thawed
tuna, 425g can, drained
creamed corn, 420g can
light sour cream, 300ml
green onions, 2, sliced
lemon, 1, zest, plus juice
cherry tomatoes, 250g punnet, halved
tasty cheese, grated, ½ cup
fresh breadcrumbs, ½ cup
- Preheat oven to moderate, 180°C. Lightly grease a large baking dish.
- Bring a large saucepan salted water to the boil. Cook pasta following packet instructions, adding broccoli and peas 2 minutes before end of cooking time. Drain well and transfer to dish.
- In a large bowl, stir tuna, creamed corn, sour cream, onions, zest and juice together. Spoon over pasta and vegetables in dish. Add tomatoes and mix well. Season to taste.
- Sprinkle with combined cheese and crumbs. Bake 30-35 minutes, until bubbling and golden.