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cornstarch low-fat milk aged cheese corn tuna risoni pasta frozen peas shallots lemon juice breadcrumbs Salad
Viewed: 30 - Published at: 5 years agoIngredients
- 1/2 tbsp cornstarch
- 1 1/2 cups low-fat milk
- 5 oz aged cheese, grated
- 14 oz can corn, drained
- 14 oz can tuna in water, drained, flaked
- 4 oz risoni pasta, cooked according to package instructions
- 5 oz frozen peas
- 3 None shallots, finely chopped
- 2 tbsp lemon juice
- 1 oz breadcrumbs
- None None salad, to serve
Method
- Preheat oven to 400°F. For the sauce, combine the cornstarch and 1/4 cup of the milk in a bowl. Pour remaining milk into a saucepan and bring to a boil over high heat. Whisk in the cornstarch and boil 1 min, stirring, until thickened. Stir in 1/4 of the cheese, the corn, tuna, pasta, peas, onion and lemon juice. Season with pepper and spoon into a 7-cup ovenproof dish or 4 individual ramekins. Combine the remaining cheese with the breadcrumbs and sprinkle on top. Bake 20 mins, until golden. Serve with salad.
