Noodle – Tuna – Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 150 g noodles (e.. ribbon noodles)
- 1 can tuna, drained
- 0.5 ½ onion (s), finely diced
- liter ⅛ milk
- 5 tablespoon heavy cream
- 2 teaspoons cornstarch
- 4 tablespoons milk
- 1 can tomato paste
- Water (2 cans full tomato paste)
- 1 teaspoon mustard
- 4 g suar
- basil
- thyme
- salt and pepper
- 60 g cheese (Edam), rated
- 10 g butter, cut into flakes
- garlic
- 200 g tomato (s), sliced
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente according to the instructions on the packet. Drain.
- Heat the olive oil in a pan and sweat the onion cubes until translucent. Add the tuna and fry briefly.
- Mix the cornstarch with 4 tablespoons of the milk. In the meantime, bring the rest of the milk and cream to the boil in a saucepan and thicken with the mixed cornstarch. Add the tomato paste and stir. Add the water and season with mustard, sugar, basil, thyme, salt and pepper.
- Cut open a clove of garlic and use it to rub out a baking dish. Pour in the pasta and pour the tuna mixture on top. Spread the tomato slices over it and sprinkle everything with Edam cheese. Distribute flakes of butter evenly.
- Bake in the preheated oven at 200 ° C top / bottom heat for approx. 15 minutes.
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