Tuna and vegetable casserole

Name: Tuna and vegetable casserole
Yield: 4 servings
Cuisine: Bake
Ingredients: 250.00 g pasta shells; 1.00 onion finely chopped; 200.00 g tuna tinned and drained; 425.00 g mushroom soup; 100.00 ml milk; 250.00 ml vegetables frozen; sea salt and freshly ground black pepper; 15.00 ml lemon juice; 2.00 ml mixed herbs; 80.00 ml breadcrumbs fresh; cheddar cheese grated

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (11)

250.00 g	pasta — shells
1.00	onion — finely chopped
200.00 g	tuna — tinned and drained
425.00 g	mushroom soup
100.00 ml	milk
250.00 ml	vegetables — frozen
	sea salt and freshly ground black pepper
15.00 ml	lemon juice
2.00 ml	mixed herbs
80.00 ml	breadcrumbs — fresh
	cheddar cheese — grated

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Method:

Preheat the oven to 180 ºC 350 ºF). Spray an ovenproof dish with non-stick spray.
Boil the pasta in salted water until just soft. Drain well and set aside.
Sauté the onion in a little oil until tender. Add the tuna and mushroom soup, milk and vegetables. Season with salt and pepper and mix well. Add the lemon juice and mixed herbs. Turn into the prepared oven dish and sprinkle with the breadcrumbs and cheese. Bake for 20 minutes or until warmed through and serve with a salad.
Serves 4.