About this recipe:This updated version of the classic tuna casserole is made special with mushrooms, garlic and herb soft cheese, broccoli and petits pois. Great way to make the kids eat their veggies!
350g fresh or dried tagliatelle
1 tbsp olive oil
200g halved small button mushrooms
1 sliced bunch of spring onions
200g low-fat soft cheese with garlic and herbs
4 tbsp semi-skimmed milk
200g frozen broccoli florets
150g frozen petits pois
185g can tuna
75g grated mature Cheddar cheese
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat the oven to 220°C (200°C fan oven), gas 7. Cook 350g fresh or dried tagliatelle in boiling salted water according to the pack instructions.
Meanwhile, heat 1 tbsp olive oil in a large frying pan and cook 200g halved small button mushrooms and 1 sliced bunch of spring onions for 5 minutes or until tender. Stir in 200g low-fat soft cheese with garlic and herbs, 4 tbsp semi-skimmed milk, 200g frozen broccoli florets and 150g frozen petits pois. Heat gently, stirring occasionally, until the cheese has melted and combined with the milk to make a sauce and the vegetables have thawed. Stir in a drained 185g can tuna.
Drain the tagliatelle and mix with the tuna and vegetable sauce. Transfer to a baking dish and sprinkle with 75g grated mature Cheddar cheese. Bake for 10 minutes or until lightly browned. (Or brown the top under the grill for 5 minutes.)
Altered ingredient amounts.
I used leeks instead of mushrooms, a normal onion, different type of pasta and plain cream cheese then just added garlic..great recipe for using whatever was in the fridge! - 07 Feb 2009