Corn and Tuna Casserole
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 707 |
| pro | 31 g |
| total fat | 29 g |
| sat. fat | 15 g |
| carb | 82 g |
| fibre | 5 g |
| chol | 85 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 30 |
| iron | 18 |
| vit A | 26 |
| vit C | 25 |
| folate | 32 |
Canned corn, tuna, evaporated milk and dried pasta are always surefire items to keep on the pantry shelf. Here, they're baked together in a comforting casserole. Your favourite salsa on the side would add zing.
Ingredients
- 3 cups penne or fusilli pasta or bow tie pasta or elbow macaroni
- 3 tbsp butter
- 1-1/4 cups fresh bread crumbs
- 2 tbsp chopped fresh parsley
- 1 onion, chopped
- 1 clove garlic, minced
- 1 can evaporated milk
- 4 oz light cream cheese, cut_in bits
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 can (12 oz/341 mL) corn kernels
- 1 can (6 oz/170 g) tuna, drained
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Drain well and return to pot.
Meanwhile, in large skillet, melt butter over medium heat; transfer 1 tbsp (15 mL) to bowl. Stir bread crumbs and parsley into butter in bowl until combined; set aside.
Add onion and garlic to skillet; cook, stirring occasionally, for 5 minutes or until softened. Stir in evaporated milk, cream cheese, mustard and oregano, whisking until smooth. Add to drained pasta. Gently stir in corn, tuna, salt and pepper.
Transfer to lightly greased 8-cup (2 L) casserole dish; sprinkle with bread crumb mixture. Bake in 350°F (180°C) oven for 20 to 30 minutes or until bubbly and top is golden brown.
Source : © CanadianLiving.com
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