Tuna noodle casserole

Name: Tuna noodle casserole
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 Tinned tuna chunks (145g tin); 250g Medium egg noodles; 150g Closed cup mushrooms; 150g Frozen garden peas; 400ml Semi-skimmed milk; 30g Plain flour; 30g Butter; 80g Mature cheddar; 1 Sliced wholemeal loaf

American40 mins£1.22 a portionFreezes well

Ingredients

Serves 4

Tinned tuna chunks (145g tin)2
Medium egg noodles250g
Closed cup mushrooms150g
Frozen garden peas150g
Semi-skimmed milk400ml
Plain flour30g
Butter30g
Mature cheddar80g
Sliced wholemeal loaf1

Plus salt and pepper. About £4.89 for the amounts used.

Method

1
Heat the oven to 200°C (180°C fan, gas 6).
2
Cook 250g noodles following the pack and drain.
3
Fry 150g sliced mushrooms in the 30g butter for 5 minutes. Stir in 30g flour, then gradually whisk in 400ml milk until thick. Add 150g frozen peas, 2 drained tins tuna and 50g of the grated cheddar. Season.
4
Mix with the noodles and tip into a baking dish. Blitz or grate 2 slices of bread into crumbs, mix with the remaining cheese and scatter on top.
5
Bake for 20 minutes until golden.

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