Noodle – Tuna – Casserole

Summary

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

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet. Drain.
2. Heat the olive oil in a pan and sweat the onion cubes until translucent. Add the tuna and fry briefly.
3. 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.
4. 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.
5. Bake in the preheated oven at 200 ° C top / bottom heat for approx. 15 minutes.