TUNA CASSEROLE

Level of difficulty - Easy

This recipe goes back generations in my family. It's yummy, filling, and a good way to get the three major food groups in one setting. Kids adore this dish as well as adults and served with warm bread and a light salad, there's nothing else like it. It's got delicate flavors of fresh herbs running through it and topped with with a crunchy cheesy breadcrumb mixture, it's absolutely delightful!

Pre-heat oven( 300 U.S ) (2oo convection fan U.K)

Ingredients

• 500 grams macaroni or pasta of your choice


• 2 small cans tuna approx 185 grams each


• 2 cans cream of mushroom and chicken (one of each) soup 400 grams each


• 250 grams med. cheddar cheese (grated)


• 500 grams frozen mixed vegetables


• 1 small can of sweet corn


• 3 sprigs fresh parsley


• 3 sprigs fresh basil


• 3 sprigs fresh corriander or cilantro


• 50 grams mozzarella cheese (grated)


• 1/2 tsp cayenne pepper
  

Boil pasta until tender and drain, set aside. Drain tuna, empty pasta into large bowl, add tuna, soup, grated cheeses, frozen vegetables ,corn and finely chopped herbs. Mix ingredients together and add pepper and salt to taste. Fold into large greased casserole dish. Sprinkle 1 cup of breadcrumbs mixed with 1/4 cup of grated parmesan cheese and sprinkle on top. Bake 25 to 30 min until bubbly and golden brown. Serve with warm granary bread and mixed salad.

ENJOY! THIS IS WHOLESOME EATING PEOPLE!
Any ?s Just ask.